Crockpot Pork Posole Stew Recipe

by heidi on November 7, 2012

Crockpot Pork Posole Stew from

This dish is kind of like Disneyland for both the OCD list makers who obsessively plan meals weeks ahead of time, and for those of us (eh-hem, I’m using the collective “us” so I don’t feel so alone) who somehow make their way to the grocery store before 1 p.m. to find a fresh, juicy Boston Butt ready to roast. By the way, who came up with the name Boston Butt? I feel a little like Beavis whenever I say, “Boston Butt, hee-hee, hee-hee.” Smudge loves saying it. That’s weird. She’s eight years old. Maybe the pork-parts-namers were marketing to adults who act like 8 year old juveniles?

But I digress. This recipe is all about the low and slow and there’s not many better ways to cook it low and slow than a slllllllow cooker. Ahh, another Beavis moment, but I’ll let that one go.

Slow Cooker Pork Posole from
You know how there are some of those crock-pot recipes where you have to brown the meat prior to cooking it, and then adding it into the pot and having to go through all of the extra steps? Sometimes I think that’s just counter-crock-pot-cooking. You won’t find that in this here recipe.

Just pop the butt into the pot, toss in some onions and flavorings, cover with a lid and ba-boom, dinner is ready to roll in 5-8 hours. Once it’s all cooked up and oh so tender falling apart because it’s from the marbled ButtI like to add in some hominy, carrots, fresh cilantro leaves and a squeeze of lime. Everything tastes better with a fresh squeeze of lime and serve it up with tortillas. You know, the Mexican way.

Slow Cooker Pork Posole from

I started out this post with every intention of creating a recipe round-up to share some of my favorite pork in the crock-pot recipes. But I soon realized I was reinventing the wheel. And who really wants to do that when there’s already a fab resource that I visit for all things crock-pot where you better double up and scoot on over to do so.

If you don’t know Kalyn for her uber popular South Beach Diet-inspired blog Kalyn’s Kitchen, you should get to know her for her new blog, Slow Cooker from Scratch, where she showcases bloggers and their crock-pot recipes, sweet to savory and every Boston Butt in between.

Slow Cooker Pork Posole Recipe

15 minutes

5 hours

5 hours, 15 minutes

Yield: 10-12

Slow Cooker Pork Posole Recipe

Spicy and comforting for a winter meal straight from the slow cooker.


5 pound Boston Butt Pork Roast
1 onion, sliced
½ whole head of garlic
16 ounces chicken stock
1 lime, juiced
1 ½ large jalapenos, cut in half and seeded
3 bay leaves
1 tablespoon oregano
1 10-ounce can Rotel tomatoes with green chiles
⅓ cup cilantro leaves
2 carrots, chopped
1 30-ounce can hominy
1 tablespoon pepper
1 tablespoon kosher salt


  1. Layer half of sliced onion on the bottom of your crock pot. Cut roast into 3-4 large pieces and add to crock pot then sprinkle with salt and pepper. Add half head of garlic (no need to remove paper wrap), the rest of the onion slices, chicken stock, bay leaves, jalapenos, lime juice and lime halves plus oregano and Rotel tomatoes. Cover and set to high and cook for 4- 4 1/2 hours or until meat is tender and pulls apart like butter.
  2. Remove meat from the crockpot and set aside to cool enough to handle and shred pork. Remove lime rinds and bay leaves and discard. Remove jalapeno slices and chop finely. Remove garlic, discard paper casings and chop finely and add jalapeno and garlic back to the crockpot with half of the pork, carrots and hominy. Cover and cook for an additional half hour or until warmed through and carrots are fork tender.
  3. Reserve the other half of the pork for sandwiches, burritos or chili.

Related Recipes
Spicy Hominy and Chicken Soup
Bloody Mary Gazpacho 
Brined and Grilled Pork Loin Roast with Balsamic Rosemary Chile Glaze 

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Posted in: meat and seafood,recipes,soups and stews

{ 34 comments… read them below or add one }

Liz @ The Lemon Bowl November 7, 2012 at 5:10 am

I love posole and this recipe looks perfect for weeknights. Thanks Heidi!


Mackenzie {SusieFreakingHomemaker} November 7, 2012 at 6:37 am

This recipe looks absolutely perfect! I just love your pictures!


Kalyn November 7, 2012 at 7:40 am

Yaay, you used your slow cooker! I can’t wait to feature this on Slow Cooker from Scratch, and thanks for the shout out!


Bev @ Bev Cooks November 7, 2012 at 8:23 am

Heeeeeaven help me.


Stefanie @ Sarcastic Cooking November 7, 2012 at 8:25 am

Fan-friggen-tastic! I need to get some hominy. Once I do I am making this!


vaqueiro January 9, 2014 at 1:04 pm

Do you find you have trouble expressing yourself?


Gina November 7, 2012 at 10:25 am

How did you know I was looking for crock pot recipes? :) Thanks!


kelley {mountain mama cooks} November 7, 2012 at 11:00 am

I missed the dinner invite. What gives? Posole is my fave.


Arthur in the Garden! November 7, 2012 at 12:27 pm

Looks good! I might have to try this! But because I “Jewish-lite” I might have to subsitute chicken or a cut of beef.


GuessWho June 6, 2014 at 9:23 am

A Great substitute too pork is ox tail a little bit more pricey but worth the results.


Becky @ Project Domestication November 7, 2012 at 3:29 pm

What I’d give for this meal. Thanks for not making me dirty more pans. Half the fun with slow cookers is just sticking the butt in there and lettting it cook.

Giggling at the Beavis references, can’t remember the last time I heard that name! :)


Cassie | Bake Your Day November 7, 2012 at 3:42 pm

Oh Heidi, this is just stunning. I feel comforted by just looking at it. Amazing flavors!


Emily November 7, 2012 at 4:13 pm

This looks so yummy! And saying Boston Butt makes me totally giggle. It’s like I’m 7.


Kari@Loaves n Dishes November 7, 2012 at 5:53 pm

This is just a bowl full of deliciousness!


thyme (sarah) November 7, 2012 at 6:48 pm

I have to feed an army it seems over the holidays. This is a keeper. Time to pull out the slow cooker! thanks.


Sommer@ASpicyPerspective November 8, 2012 at 6:40 am

Oh Heidi, this looks utterly divine! So inviting. :)


melissa rideout November 8, 2012 at 12:32 pm

I don’t have a crock pot right now- you’re saying, “wth- a mormon housewife with no crock pot” I threw this in my trusty orange Le Cruset and it’s in the oven on 200 right now. I’ll let you know how it turns out!!!


Kathryn November 8, 2012 at 1:39 pm

I would give my right arm for a plate of this right now.


Martyna @ Wholesome Cook November 9, 2012 at 12:44 am

I’ve never heard of this dish before, but when I saw it I thought it said Rosole (in Polish Rosol means clear chicken broth) so I assumed that’s what it was but made with pork BUTT!! Haha Lovely, comfort food recipe Heidi.


Lauren @ Part Time House Wife November 10, 2012 at 8:03 am

This looks so good I could cry… I love the simplicity! A slow cooker dinner is a winner for me every time!


Are November 11, 2012 at 5:15 pm

I’m made this for dinner tonight and I must say PLEASE OMIT the whole lime in the stew. It made it very bitter. Im trying to fix it now :(


heidi November 12, 2012 at 7:41 pm

Hi there, I didn’t have that problem with the bitterness from the lime. You can certainly omit or add in at the end to taste.


Michele November 10, 2013 at 3:35 pm

I had the same problem!!! I should have trusted my gut and just used the juice…at the end. Otherwise very tasty.


Bari November 12, 2012 at 6:39 pm

I made the stew tonight and it was delicious, except the broth turned out bitter also. The recipe didn’t say when to add the cilantro, so I threw it in with the carrots and the posole. I’m wondering if the bitterness came from the cooked cilantro. Or is it definitely from the lime as mentioned by Are? Any thoughts?


heidi November 12, 2012 at 7:43 pm

Hi Bari, the cilantro at the end is perfect as a garnish. I didn’t have any bitterness with my version so I’ll update the recipe to add at the end to taste. Thanks!


Nicole January 25, 2013 at 7:28 am

I made this last night and had the same issue with bitterness. I will definitely make again, just without the lime. Thanks for the recipe!


Sharon January 31, 2013 at 11:21 pm

Yum, going to try making my posole in crock pot next time. To serve this “old Mexico” style omit lime and cilantro when cooking and then serve them as a garnish along with thin sliced radishes, green onions, chopped cabbage (sort of like Vietnamese Pho). You want a posole that has a lot of broth to serve this way.


heidi February 1, 2013 at 8:46 am

Great idea on serving it old style and in the crockpot, makes for an easy dinner or lunch. Or in my case, breakfast!


Molly April 26, 2013 at 9:02 am

Amazing flavour! I found you by pinterest by searching for a pork recipe. So I made this last night, I couldn’t find Hominy so had to use chick peas instead. The recipe is so simple and the pork literally fell apart! We were not sure what to serve it with; so dalloped greek yogurt on the top and used this recipe as an excuse to open some CC’s. With the left overs tonight we are going to try with rice (Hubbies idea) & CC’s (my idea). Thanks for sharing :)


Eric January 19, 2014 at 7:32 am

Same issue with bitterness from Lime. Had to toss the broth and veg and repurpose meat for something else. I would absolutely update your recipe to reflect the issue with bitterness from lime rind. The juice is ok perhaps, but research results that cooking lime rind will result in an overwhelmingly bitter taste. Sad, but probably quite good without lime rind.


william February 19, 2014 at 9:24 am

Nice way to use up leftover -chicken-,pork-,beef and vegs.


Julia August 25, 2014 at 4:46 pm

This looks awesome–right up my alley!


Camila November 19, 2014 at 2:41 pm

I have been looking for a posole recipe to make in the slow cooker and am very excited to try this one! What size slow cooker did you use?


ebdrva December 12, 2014 at 6:50 pm

I made this tonight and also ended up with a very bitter broth. Besides the lime rind, I think the bay leaves also contributed to the bitterness. Depending on the brand, strength varies greatly. I think my brand new, extra large bay leaves combined with the lime rind to overwhelm the dish, even though I only put in two instead of three. To remedy it, I added 1/4 cup sugar and 1/4 cup milk (gradually, tasting along the way) but it barely helped. Sorry to say it’s going in the trash.


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