Crock Pot Pork Posole Recipe
This Crock Pot Pork Posole recipe uses a pork shoulder and slow cooks on high for 4-6 hours. It is a recipe that gets better the longer it sits, so we would suggest cooking it ahead of time and letting the ingredients meld before eating.
1 tablespoon ground cumin
1 tablespoon oregano
3 bay leaves
1/3 cup ground Ancho Chile powder
2.5 pounds boneless pork shoulder cut into small chunks
1 large onion, diced
6 garlic cloves, minced
4 cups chicken broth
1 tablespoon Kosher salt
Two 25-ounce cans hominy with liquid
Thinly sliced red radishes
Fresh green chilis or peppers
1. Combine all ingredients in crockpot and cook on high for 4-6 hours, until meat is tender.
2. Once done, add any additional salt and serve with additional garnishes.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Gris Wine
This Crock Pot Pork Posole recipe can be quite flavorful. When it comes to Mexican cuisine very few people pair the dishes with wine. Typically a nice light beer with a lime, or a margarita enhance the flavors of the dish. While I do agree that both pair well with the flavors of Mexican cuisine, do not discount wine! I feel that a chilled Pinot Gris goes great with this Pork Posole recipe. The spice of the dish goes well with the melon fruit and citrus notes which are typical from a good Pinot Gris. Follow the link to our wine review site to find our favorite Pinot Gris wines-LetsHaveWine.com