Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, crockpot posole soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Made With The Best Ingredients That Are Full Of Flavor. Explore The Delicious Of Progresso™ Soups Today! Place all ingredients except hominy and garnishes into the slow cooker. I never thought about making pozole in the crockpot until I came across this recipe!
Crockpot Posole Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Crockpot Posole Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have crockpot posole soup using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crockpot Posole Soup:
- Prepare 2 lb Beef Chuck Roast
- Take 5 cup Water
- Get 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
- Take 1 1/2 Onion (Medium Sized; 1/2in Diced)
- Get 3 1/2 Garlic Cloves (Good Sized)
- Get 2 tsp Salt
- Make ready 1/4 tsp Cumin
- Make ready 1 tsp Mexican Oregano
- Prepare 1/4 tsp Black Pepper
- Take 29 oz Canned Yellow Hominy; Drained
- Make ready 15 oz Canned White Hominy; Drained
- Take 1 can Small Salsa Verde (Green Sauce)
- Take 3 Avocados
- Take 1 head Cabbage
- Prepare 1 bunch Radishes
- Get 3 slice Lemons (Wedge Sliced)
Submit a Recipe Correction Crock-Pot Posole Soup. I grew up with a Mexican step family and for that I am really glad because I had the opportunity to grow up with a Mexican grandma who cooked and showed us (the girls at least…that was just her way) how to cook. Crockpot Posole Soup This was a recipe I originally found online but ended up tweaking a little to make it my way. I wanted to try this for a long time and it was delicious!
Instructions to make Crockpot Posole Soup:
- Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
- At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water.
- Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
- Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later.
- After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot.
- Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
- Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature)
- For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :)
Crockpot Posole Soup This was a recipe I originally found online but ended up tweaking a little to make it my way. I wanted to try this for a long time and it was delicious! Posole is a hearty meal in itself and it can easily be thrown together in the crock pot in the morning and then cook all day while I attempt to nap. Posole, or often written as "pozole", is a traditional Mexican soup meaning "hominy". Posole (also spelled Pozole) is an authentic Mexican soup or stew recipe made from hominy (dried corn soaked in a mineral lime bath).
So that is going to wrap it up for this exceptional food crockpot posole soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
