Crockpot Hatch Posole
Posole is the chicken noodle soup of New Mexico! It’s a cozy winter stew often seen in crockpots at holiday gatherings or served as a side dish in restaurants. Outside of New Mexico it’s typically considered a Mexican dish. New Mexico makes it their own by incorporating hatch Chile, a staple in the state and grown in and around Hatch, New Mexico.
My crockpot Posole is incredibly easy to make and can be made mild or spicy, depending on your preferences. I make it once or twice a year, for Christmas Eve and another time when it’s cold outside or when i'm feeling homesick. The recipe starts off with your meat. I use 2 lbs of pork shoulder, but pork butt or chicken breasts will work too! You will want to season with 1/2 teaspoon of oregano and 8 diced garlic cloves. If you start the recipe by placing the cloves in boiling water, by the time you are done adding everything else they will soften and be much easier to peel!
The broth: I typically use the Hatch Green Enchilada Sauce (mild or medium) but other brands work too. The hatch green chile is where you will get some of the heat, if you want it. You can use the 4 oz cans which are mild, but I much prefer 1/2-1 cup of fresh hatch. Albertsons sells frozen Bueno chile containers that work great as well. Whenever you are working with spice, start small and add in after taste testing to get the desired amount of heat. Now just cook on high for 4 hours. Looking for chile options? Read this.
Once done, remove the pork, shred it and add it back to the crockpot. The recipe calls for two 15 oz cans of hominy, with juices. Add this with an optional 2 tbsp of chipotle sauce. I love the flavoring this adds! Heat on high for an additional 30 minutes.
Enjoy with your garnish of choice: radishes, lime, cheese and cilantro. I always go for radishes and lime!
We like to enjoy ours with tamales or enchiladas.
If you like this recipe please follow me on TikTok, Pinterest, Twitter and Instagram! Thanks for your support!
- 2 lb pork roast (shoulder or butt, trimmed)
- 2 onions (chopped)
- 15 oz hatch green chile enchilada sauce (mild or medium)
- 1 cup hatch green chile (canned, frozen or fresh. Less if using hot chile.)
- 15 oz low sodium chicken broth
- 30 oz white hominy cans (2x 15 oz cans)
- 1/2 tsp dry oregano
- 8 garlic cloves (minced)
- 2 1/2 tbsp chipotle (adobo) sauce
Place pork roast in slow cooker with everything except the hominy and chipotle sauce.
Cook on high for 4 hours until meat is fork tender
Remove pork and shred. Add back to crockpot and dump in the hominy (plus juices) and chipotle sauce. Taste test broth for level of spice desired.
Remember: It's easy to add heat but not take away. If you are concerned about heat, start small and add in as needed, particularly if using hot chile.Cook for another 30 minutes then serve with your choice of: sliced radishes, cilantro, cheese and lime.