Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.



Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.

  • To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).

  • Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Cook's Notes

Bright Idea
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.

Reviews (4)

188 Ratings
  • 5 star values: 22
  • 4 star values: 37
  • 3 star values: 83
  • 2 star values: 40
  • 1 star values: 6
Rating: 5 stars
This was delicious. I included scallions with all the other toppings. Will definitely make it again.
Rating: 5 stars
I've made this a few times, turns out great. I often use 'country style pork ribs' cut into chunks when I can't find a whole roast. I tend to do closer to 2 lbs than 1 1/4. Other than that I use yellow onion rather than white, and mexican hot chili powder instead of regular, but those are just my personal flavor preferences. I don't shred the pork, just serve with the avocado on top and everyone adds lime, shredded cabbage, and matchstick radishes to taste.
Rating: 4 stars
Made exactly as written. Tasted much better 3 days later when we ate the leftovers. Added broken tortilla chps to full bowls.
Rating: Unrated
Great idea, posole in the crock pot! Traditionally, the condiments with posole are shredded cabbage, sliced radishes, limes, and tostada tortillas....that is, fried corn tortillas cut up in chip size...insteaad of dried chile powder, I just throw in a couple of cans of enchilada sauce.....question? why chicken broth instead of beef broth?