Hatch Posole
Posole is the chicken noodle soup of New Mexico! It’s a cozy winter stew often seen in crockpots at holiday gatherings or served as a side dish in restaurants. Outside of New Mexico it’s typically considered a Mexican dish. New Mexico makes it their own by incorporating hatch Chile, a staple in the state and grown in and around Hatch, New Mexico.
My crockpot Posole is incredibly easy to make and can be made mild or spicy, depending on your preferences. I make it once or twice a year, for Christmas Eve and another time when it’s cold outside or when I’m feeling homesick.
When I first made this I would do 2lb meat, 2 cans hominy and 2 onions. The hominy adds to the liquid. It worked great then but adjusted for smaller. However you do it, just eye it to see how you like your broth ratio. This recipe is forgiving, I’ve adjusted based on the meat and size cans I can find.
We like to enjoy ours with tamales or enchiladas.
Crockpot Hatch Posole
Ingredients
- 1.75 lb. pork roast (shoulder or butt, trimmed. Stew meat is fine)
- 1 onions (chopped)
- 15 oz hatch green chile enchilada sauce (mild or medium)
- 1 cup hatch green chile (canned, frozen or fresh. Less if using hot chile.)
- 3 cups low sodium chicken broth (1 can will work but will be very hearty)
- 25 oz white hominy cans (2x 15 oz cans)
- 1⁄2 tsp dry Mexican oregano
- 6-7 garlic cloves (minced)
- 2 tbsp chipotle (adobo) sauce
- Salt to taste
Instructions
- Place pork roast in slow cooker with everything except the hominy and chipotle sauce.
- Cook on high for 4 hours until meat is fork tender
- Remove pork and shred. Add back to crockpot.
- Add in the hominy (plus juices) and chipotle sauce, gradually. Taste test broth for level of spice desired. Remember: It's easy to add heat but not take away. If you are concerned about heat, start small and add in as needed, particularly if using hot chile.
- Cook for another 30 minutes then serve with your choice of: sliced radishes, cilantro, cheese and lime.