Easiest Way to Prepare Yummy Crockpot Posole Soup

Without fail cooking ultimate Crockpot Posole Soup easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Crockpot Posole Soup with 16 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Crockpot Posole Soup.

Ingredients for Crockpot Posole Soup

1. Needed : Beef Chuck Roast.

2. Prepare : Water.

3. Needed : Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used..

4. Needed : Onion (Medium Sized; 1/2in Diced).

5. Prepare : Garlic Cloves (Good Sized).

6. Prepare : Salt.

7. Prepare : Cumin.

8. Needed : Mexican Oregano.

9. Prepare : Black Pepper.

10. Needed : Canned Yellow Hominy; Drained.

11. Prepare : Canned White Hominy; Drained.

12. Needed : Small Salsa Verde (Green Sauce).

13. Needed : Avocados.

14. Needed : Cabbage.

15. Prepare : Radishes.

16. Needed : Lemons (Wedge Sliced).

If all ingredients Crockpot Posole Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Crockpot Posole Soup

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! :).

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