Slow Cooker Mexican Posole and Corn Bread

Servings:
Slow Cooker Mexican Posole and Corn Bread 4.50/5 (16 votes)

Our family is really into chili and corn bread this time of year. So, when I saw a picture of Posole in a magazine I was flipping through I thought it would be a great change of pace. The flavors are similar, which I knew the kids would like. But they were just enough different to satisfy my cravings for a little change. And the best part is, it's a slow cooker recipe! (Cubed chicken breast would be a great choice too.) And be creative with your toppings. Radishes, cilantro, avocado, tortilla chips.....

Slow Cooker Mexican Posole

SERVINGS : 8 SERVINGS COOK TIME : HOURS PREP TIME : MINUTES

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 pound pork tenderloin, trimmed and cut into 1” cubes
  • kosher salt, to taste
  • pepper, to taste
  • 1 cup onion, chopped
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon coriander
  • 1 bay leaf
  • 4 cups chicken stock
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes, undrained
  • 1 tablespoon chiles in adobo sauce, chiles in adobo
  • 15 oz white hominy, drained
  • 2 tablespoons lime juice
  • 1/2 cup cilantro, chopped
  • 1 avocado, sliced

DIRECTIONS

  1. Season pork with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium high heat.
  3. Once it begins to shimmer, add pork and brown on all sides. Transfer to the bowl of the slow cooker.
  4. Add onions to the pan, reduce to medium, and let soften for a few minutes. Transfer to the slow cooker.
  5. Add remaining ingredients (except hominy, lime juice, cilantro, and avocado). Mix well and cook on low for 6-7 hours.
  6. Once cooked, remove bay leaf and add hominy and lime juice.
  7. Serve topped with sliced avocado and cilantro.

Nutritional Information

Serving Size 333g Calories 339 Fat 13.4 Carbs 15.4 Fiber 5 Protein 38.

Corn Bread

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 6 oz cornbread mix, like Jiffy
  • 1 large egg
  • 1/2 cup creamed corn
  • 1/2 cup ricotta cheese

DIRECTIONS

  1. Preheat the oven to 350.
  2. In a medium sized bowl, combine all ingredients. Stir until combined, but do not over stir.
  3. Lightly grease (I sprayed mine with olive oil) an 8×8 baking dish.
  4. Pour batter into pan and place on the center rack of the oven. Bake for about 25-30 minutes.
  5. Do not over bake. Check doneness with a toothpick. If it comes out clean, your cornbread is ready.

Nutritional Information

Serving Size 58g Calories 114 Fat 2.5 Carbs 19 Fiber 1.4 Protein 5. *Make your own: 2/3 cup flour, ½ cup yellow corn meal 3 Tbsp. sugar 1 Tbsp. baking powder ¼ tsp. salt 2 Tbsp. canola oil.

NOTES

KID NOTE:  We renamed this “Mexican Chili” and the kids loved it. And as usual, they ate all the corn bread!

VEGETARIAN TIP: Skip the pork, add a can of chickpeas and a diced red bell pepper.

GLUTEN FREE MODIFICATIONS:   Make your own corn bread mix using a gluten free flour blend.

16 Comments

  1. Brooke Brumley says:

    What could you use besides hominy?

  2. sstabenow says:

    You could use chickpeas or white beans.

  3. sstabenow says:

    You could use chickpeas or white beans.

    • kmgonzalez85 says:

      Really great with white beans! My husband requested posole for New Year’s Eve, and I wasn’t in the mood for hominy. Clean bowls all around.

  4. Ruth Ann Few says:

    This was fantastic. A great soup. I used chicken breasts instead of pork as we love chicken and we are not big fans of pork. Also I had chicken breasts on hand from the Brachiole recipe. I’m excited to have leftovers for lunch tomorrow.

  5. Ruth Ann Few says:

    This was fantastic. A great soup. I used chicken breasts instead of pork as we love chicken and we are not big fans of pork. Also I had chicken breasts on hand from the Brachiole recipe. I’m excited to have leftovers for lunch tomorrow.

  6. Samantha Costanza says:

    Can you skip browning the meat?

  7. Samantha Costanza says:

    Can you skip browning the meat?

  8. Kym Surridge says:

    The frozen leftover pork from the slow cooker pork tacos worked perfectly in this. Love these flavors!

  9. Alan Hoover says:

    I can not tell you how much we all loved this recipe. We didn’t cube ours, instead we shredded it. Simply amazing.

  10. Tanya Knutson says:

    I told a couple of my Mexican coworkers that I was gonna make posole this way and they didn’t believe it could be done. Brought some to work and shared and they loved it! 🙂

  11. Tina says:

    I made it on the stovetop (did you know you can do that???) b/c I didn’t get started w/ the slow cooker earlier in the day. Instead of adobo sauce and diced tomatoes, I used a jar of salsa and 2T of chili powder, as that’s what was easier for me at the time, and I knew that wouldn’t take out my 5 year old w/ too much spice. It was wonderful! I think next time, I’ll add an additional can of hominy, to give more chew.

    Now, let’s talk about the cornbread. That was fun to make and it was delish! I had to take my daughter to dance, and when I got back there was one little square left! Everyone LOVED it!!

  12. SDJeannieZ3 says:

    Fabulously simple and surprisingly delicious! And perfect on a cold winter night.

    The biggest winner of this meal was the cornbread- light years better than straight out of the box, but no more difficult than the packaged directions.

    We made this on our stove-top with chicken rather than pork and it was a huge hit with the adults as well as the children.

    • smashedapples says:

      We loved this. It ended up being too spicy for the kids (and my wife). I missed the corn bread recipe, so I guess I’ll have to make it again!

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