Slow Cooker or Instant Pot Posole (Pork and Green Chile)

Prep Time: 20 minutes
Cook Time: 6–9 hours
Total Time: 6 hours 20 minutes–9 hours 20 minutes
Servings: 8
Category: Main Dish

Notes After Making

Add

Ingredients

  • 1–2 tablespoons canola or avocado oil

Meat Option 1

  • 2–3 pounds pork roast, cut into 1-inch cubes
    or
  • 1½ pounds boneless skinless chicken breasts

Meat Option 2

  • 1 pound ground pork or ground chicken

Soup

  • 1 yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (19-ounce) can red or green enchilada sauce
  • 1 (16-ounce) jar salsa verde
  • 2 cups chicken broth, plus more if needed
  • 1 (4-ounce) can diced green chiles
  • 2 cans (15.5 ounces each) white hominy, drained
  • 2 teaspoons dried oregano
  • ½ teaspoon salt

Optional Toppings

  • Hot sauce
  • Sliced avocado
  • Lime wedges
  • Tortilla chips
  • Shredded cheese
  • Fresh cilantro
  • Sour cream

Instructions

Cubed Pork or Chicken Version

  1. Heat oil in a large skillet over medium heat.
  2. Season the pork or chicken lightly with salt and pepper.
  3. Brown on all sides in batches and transfer to the slow cooker.
  4. In the same skillet, cook the onions for 2–3 minutes until softened.
  5. Add the garlic and cook for 1 minute.
  6. Transfer the onion mixture to the slow cooker.
  7. Add the enchilada sauce, salsa verde, chicken broth, green chiles, hominy, oregano, and salt.
  8. Stir to combine.
  9. Cook on HIGH for 6–7 hours or LOW for 8–9 hours, until the meat is tender.
  10. Shred the chicken if using, or break apart the pork with a spoon.
  11. Taste and adjust seasoning. Add additional broth if desired.
  12. Serve with toppings.

Ground Pork or Ground Chicken Version

  1. Heat oil in a skillet over medium heat.
  2. Add the ground meat and season lightly with salt and pepper.
  3. Cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
  4. Transfer to the slow cooker.
  5. Cook onions for 2–3 minutes and add garlic for 1 minute.
  6. Transfer to the slow cooker.
  7. Add enchilada sauce, salsa verde, chicken broth, green chiles, hominy, oregano, and salt.
  8. Stir well.
  9. Cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
  10. Adjust seasonings and serve with desired toppings.

Jessica's Notes

Best Served With

  • Warm flour tortillas
  • Cornbread
  • Spanish rice
  • Tortilla chips
  • Avocado slices
  • Fresh cilantro and lime wedges

Wine Pairings

  • Sauvignon Blanc offers bright citrus and herbal notes that complement the salsa verde and green chiles.
  • Dry Riesling balances the mild heat and acidity with subtle fruit sweetness.
  • Albariño provides crisp acidity and minerality that pair beautifully with pork or chicken.
  • Pinot Grigio is refreshing and light, making it an easy match for this hearty soup.
  • Pinot Noir is an excellent red option with enough acidity and earthiness to complement the pork without overpowering the flavors.

Prep Ahead

  • Brown the meat and onions up to one day ahead and refrigerate.
  • Assemble everything in the slow cooker insert the night before and refrigerate until ready to cook.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over medium-low heat or microwave individual portions until hot. Add additional broth if needed.

Freezer-Friendly

Freeze cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

  • Use red enchilada sauce instead of green for a deeper flavor.
  • Substitute pinto beans or cannellini beans for one can of hominy.
  • Add a teaspoon of cumin and a pinch of cayenne for extra spice.
  • Stir in cream cheese or heavy cream at the end for a creamy version.
  • Top with cotija cheese, pickled onions, or crushed tortilla chips.
  • Make it in the Instant Pot: cook on High Pressure for 30 minutes with cubed pork or 15 minutes with chicken, then natural release for 10 minutes.

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