Pork Free Crockpot Posole

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb boneless pork shoulder, cut into 2-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
See all
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
1 tsp kosher salt
½ tsp black pepper
1 tbsp vegetable oil
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 medium white onion, roughly chopped
5 garlic cloves, smashed
1 tsp dried oregano (preferably mexican oregano)
1 tsp ground cumin
3 cups low-sodium chicken broth
2 cans (15 oz each) hominy, drained and rinsed
1 tsp salt, plus more to taste

For serving

½ small head green cabbage, thinly sliced
4 radishes, thinly sliced
1 lime, cut into wedges
½ cup white onion, finely diced
½ cup fresh cilantro, roughly chopped (optional)
dried oregano, for sprinkling (optional)

Instructions

1
Pat the pork shoulder chunks dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer (work in two batches if needed to avoid crowding) and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared pork to a 6-quart slow cooker.
2
In the same skillet over medium heat, add the guajillo and ancho chiles, pressing them flat against the pan for 20–30 seconds per side, until fragrant and slightly darkened but not charred. Transfer the toasted chiles to a blender.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!