After what turned out to be a very frustrating “day at the office” I was indeed comforted by the fact that dinner would be ready and waiting for me upon my return home. All I can say is thank goodness for my Crock-Pot.
I’ve been eager to use some of my frozen home-grown tomatillo goodness and upon surfing the web I saw there was a “verde” version of Posole, a classic hominy-based Mexican soup. It was a perfect fit.
This ridiculously easy to make soup hit the spot that night and there was enough of it for us to enjoy the rest of the week.
Slow Cooker Posole Verde
- 3 lbs pork butt
- 4 cups cooked hominy
- 1 pint roasted tomatillo salsa
- 1 green chile, minced
- 2 carrots, chopped
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 4 cups chicken stock
- Salt and pepper, to taste
- Garnish (optional): Sliced avocado, warm corn tortillas, lime wedges
- Season the pork butt with salt and pepper. Place into a 5-quart slow cooker.
- Add all the remaining ingredients.
- Put on the lid and cook on low for 8-9 hours.
- When done, remove pork butt and shred meat with a fork. Place shredded pork back into slow cooker.
- Serve topped with a few slices of avocado, lime wedge, and warm corn tortillas.