Pork Posole Recipe Crock Pot: Slow-Cooked Hominy and Pork Stew

There’s something deeply satisfying about a slow-cooked pork posole simmering in the crock pot all day. This dish transforms simple ingredients into a rich, hearty stew that’s perfect for chilly evenings.

The beauty of this recipe lies in its simplicity. Pork shoulder, hominy, and a blend of spices come together with minimal effort, letting the crock pot do the work. The result is tender meat and a broth that’s packed with smoky, savory depth.

By the time it’s ready, you’ll have a bowl of posole that’s both comforting and robust. The hominy adds texture, while the pork falls apart at the touch of a fork, soaking up all the bold flavors.

Serve with warm tortillas or crusty bread to complete the meal. Here’s how to make it.

Ingredients for Pork Posole Recipe Crock Pot

Pork shoulder, hominy, and spices transform into this rich, hearty stew with minimal effort.

The pork shoulder is the foundation—look for well-marbled cuts at your butcher or Whole Foods for the best texture. Hominy can be found in the Latin foods aisle at most supermarkets; Juanita’s or Goya are reliable brands. For the broth, low-sodium chicken broth lets you control the salt, but vegetable broth works for a lighter touch.

No smoked paprika? Regular paprika plus a pinch of chipotle powder gets you close. Fresh green chiles can be swapped for canned diced green chiles (drain first). If you can’t find hominy, large white beans work in a pinch (though the texture differs). The lime juice can be bottled, but fresh is always brighter.

This posole keeps well—store in the fridge for up to 5 days or freeze for 3 months. The flavors deepen overnight, so it’s even better the next day. Always remove bay leaves before storing to avoid bitterness.

Step-by-Step Instructions for Slow-Cooked Pork and Hominy Stew

Build layers of flavor methodically for a rich, comforting result every time.

Step 1: Sear the Pork Shoulder for Depth

Pat the 2 lb Pork Shoulder dry with paper towels to ensure a good sear. Season all sides generously with the 1 tsp Kosher Salt and 0.5 tsp Black Pepper. Heat a large skillet over medium-high heat and add the pork, searing until browned on all sides.

This step creates a flavorful fond in the pan that will deepen the stew’s taste. I press down lightly on each side to guarantee even contact with the pan. Once browned, transfer the pork to your slow cooker—it doesn’t need to be fully cooked yet.

Step 2: Build the Aromatic Base

In the same skillet, add the diced Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the 4 cloves minced Garlic Cloves, 1 tbsp Ground Cumin, 1 tbsp Dried Oregano, and 1 tsp Smoked Paprika, toasting for 30 seconds until fragrant.

Deglaze the pan with 1 cup of the 4 cups Chicken Broth, scraping up all the browned bits. This liquid, packed with flavor, will become the foundation of your stew. Pour the mixture into the slow cooker over the pork.

Step 3: Add Remaining Ingredients and Slow Cook

Add the remaining 3 cups Chicken Broth, 2 cans White Hominy (drained and rinsed), 1 can Diced Tomatoes, and 2 diced Green Chile Peppers to the slow cooker. Stir to combine, then add the 2 whole Bay Leaves.

Cover and cook on low for 7-8 hours or high for 4-5 hours, until the pork is fork-tender and shreds easily. I check at the 6-hour mark on low—if it resists, give it more time. The hominy will plump up as it absorbs the rich broth.

Step 4: Finish and Serve

Once the pork is tender, remove and shred it using two forks. Return the shredded pork to the slow cooker and stir to distribute. Discard the 2 whole Bay Leaves before serving.

Just before serving, stir in the 2 tbsp Lime Juice. Ladle the stew into bowls and garnish each serving with the 0.25 cup Fresh Cilantro. The lime brightens the rich flavors, while the cilantro adds a fresh finish.

Best Sauces and Condiments for These Flavors

Classic Garnishes

Fresh toppings brighten this dish beautifully. I always add ¼ cup chopped cilantro right before serving for that herbaceous pop. A squeeze of lime juice—about 1 tbsp per bowl—cuts through the richness, making every bite vibrant. 🌿

Creamy Additions

For texture contrast, offer crumbled queso fresco or cotija cheese—about 2 tbsp per serving. Sour cream works too, but I prefer Mexican crema for its tangy, slightly sweet flavor. Stir in 1-2 tbsp for a velvety finish.

Spicy Kicks

Heat lovers will adore drizzled hot sauce like Cholula or Valentina. I also keep pickled jalapeños on hand—1-2 slices per bowl adds vinegary bite. For extra depth, a dash of chipotle in adobo blends in beautifully.

Crunchy Toppings

Add texture with diced radishes or shredded cabbage—about ¼ cup total per serving. Toasted pumpkin seeds (1 tbsp) lend earthy crunch. These toppings mirror traditional posole garnishes from Central Mexico.

Fresh Herbs

Beyond cilantro, try chopped green onions (2 tbsp) for mild sharpness. Fresh oregano leaves add a floral note that complements the broth. I sprinkle them on top just before digging in.

Citrus Variations

While lime is classic, orange zest or grapefruit segments offer intriguing twists. A light sprinkle—1 tsp zest—adds brightness without overpowering. This works especially well with the smoky paprika in the stew. ✨

Frequently Asked Questions