Go Back
Slow Cooker Mexican Pork and Pinto Bean Posole
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch chunks
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) hominy, drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes with green chiles
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the pork chunks, diced onion, and minced garlic into the slow cooker.
  • Add the drained pinto beans, drained hominy, and the can of diced tomatoes with green chiles.
  • Pour in the chicken broth, then sprinkle in the chili powder, cumin, oregano, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed through the liquid and solids.
  • Cover and cook on low for 8 hours until the pork is very tender.
  • Taste and adjust salt or pepper if needed, then ladle into bowls.
  • Top each serving with chopped fresh cilantro and a squeeze of lime.

Notes

If you prefer a thicker broth, mash a few beans against the side of the pot with a spoon before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture, and the flavors actually deepen after a night in the fridge. For a milder version, use plain diced tomatoes instead of the tomatoes with green chiles.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker