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Slow Cooker Simple Posole with Pork and Hominy

Slow Cooker Simple Posole with Pork and Hominy

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people


  • 1 Cooked fresh ham bone with some meat
  • 2 large onions chopped
  • 4 stalks of celery chopped
  • 3-5 cloves of garlic diced
  • 1 can Rotel Original with green chilies 10 oz can
  • 1 can tomato paste 6 oz can
  • 6 cups chicken stock
  • 1 can of hominy 15.5 oz can
  • Salt to taste

Garnishes (any or all of these can be served along with the soup)

  • Lime wedges
  • Hot sauce
  • Fresh salsa or pico de gallo
  • Cilantro
  • Thin sliced radish
  • Diced tomatoes or onions
  • Cheese
  • Thin sliced cabbage
  • Fresh or roasted jalapenos
  • Avocado
  • Tortilla chips


  1. Sauté the onions and celery in a drizzle of olive oil until soft. Add the can of Rotel, tomato paste, and garlic; continue cooking until garlic is fragrant. Don’t let the garlic burn. Transfer everything to the slow cooker.
  2. Add in the pork bone and broth, and set the slow cooker on high if you want soup in about 4 hours or low for 6-8 hours. If you are not using a slow cooker set on low simmer stirring occasionally until the meat is falling off the bone.
  3. Thirty minutes to an hour before you want to eat drain the hominy and add it to the soup. Remove pork bones and any fatty bits from the soup.
  4. Serve with any or all of the above garnishes. I feel like the lime and fresh pico de gallo are absolute must haves.

Recipe Notes

Tips: If you are not using a pork bone, any chunks of cooked pork from fatter parts of the animal will work like butt or shoulder. Or chunk up some raw pork and cook it in the pan before adding the veggies, fat is your friend in this recipe so go for a cheap cut.

I have a slow cooker with a stove top safe insert, so I mix all the soup on top of the stove and get it boiling before moving to the slow cooker, this helps get everything started cooking especially if the stock is cold.

Homemade stock vs. store bought: for simple Posole use what you have! It’s going to have a ton of flavor and the fat and cartilage on the fresh ham bone is going to make rich broth so store bought is fine.