New Mexico Pork Roast Posole Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

New Mexico Pork Roast Posole

Read Directions
Add to Meal Planner

Add to Meal Planner


  • 2 pounds pork loin roast, boneless (cut into 2-inch cubes, trimmed)
  • 30 ounces hominy (OR posole, rinsed and drained)
  • 2 cups Anaheim chiles (diced, roasted New Mexico green chiles*)
  • 2 yellow onions (chopped)
  • 5 cloves garlic (minced)
  • 6 cups chicken broth (reduced-sodium)
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Combine all of the ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hours (2 1/2 to 3 on high).
    2. Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
    3. Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
    4. * To roast chiles: Preheat oven broiler. Rub surfaces of 6 chiles with canola oil; place on rack in broiling pan. Broil 4 inches from the heat until surfaces blister, turning occasionally. Transfer roasted peppers to a large bowl; cover tightly with plastic wrap. Let stand about 10 minutes. Remove skin, stems, and, if desired, membranes and seeds before using.
    Discover more recipes from Pork