Crockpot Posole Soup

Name: Crockpot Posole Soup
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Beef Chuck Roast; 5 cup Water; 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.; 1 1/2 Onion (Medium Sized; 1/2in Diced); 3 1/2 Garlic Cloves (Good Sized); 2 tsp Salt; 1/4 tsp Cumin; 1 tsp Mexican Oregano; 1/4 tsp Black Pepper; 29 oz Canned Yellow Hominy; Drained; 15 oz Canned White Hominy; Drained; 1 can Small Salsa Verde (Green Sauce); 3 Avocados; 1 head Cabbage; 1 bunch Radishes; 3 slice Lemons (Wedge Sliced)

Natalie @cook_2884314

Cathedral City, California

This was a recipe I originally found online but ended up tweaking a little to make it my way. I wanted to try this for a long time and it was delicious!

Natalie @cook_2884314

Cathedral City, California

This was a recipe I originally found online but ended up tweaking a little to make it my way. I wanted to try this for a long time and it was delicious!

Saved

Ingredients

5 mins

6 servings

2 lbBeef Chuck Roast
5 cupWater
4Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
1 1/2Onion (Medium Sized; 1/2in Diced)
3 1/2Garlic Cloves (Good Sized)
2 tspSalt
1/4 tspCumin
1 tspMexican Oregano
1/4 tspBlack Pepper
29 ozCanned Yellow Hominy; Drained
15 ozCanned White Hominy; Drained
1 canSmall Salsa Verde (Green Sauce)
3Avocados
1 headCabbage
1 bunchRadishes
3 sliceLemons (Wedge Sliced)

Saved

Steps

5 mins

1

Add Water (Add a little extra if needed) and Beef Roast to the slow cooker, Cover on high for 3 hours.
2

At the end of 3 hours, take out the Roast and add the salt, Mexican oregano, cumin, black pepper, Salsa Verde, ancho chiles, garlic,and onion to the water.
3

Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours.
4

Meanwhile, when the Roast is cool enough to handle, chop it up into regular-sized pieces and reserve it to add back to the soup later.
5

After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a 1/2 cup of broth from the crock pot.
6

Blend until smooth (about a minute or so) and add back to the crock, along with the Roast Meat.
7

Lastly, Dump in your cans of hominy, season to taste (I added Garlic Salt to taste), cover, and let it all warm up another 20-30 minutes before serving. (Or until preferred heat temperature)
8

For Garnish; Cut up the Avocados into long slices, Cabbage, and Radishes and put whatever you like on your soup bowl, Then top with a squeezed wedge of lemon juice. Enjoy! :)