You can eat this classic New Mexican cuisine all year long, but it is especially popular during the Christmas season. This soup, which may be prepared in several ways, freezes well, and it certainly meets the definition of comfort food.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 cups |
Ingredients
- 1 canned chipotle pepper in adobo sauce
- ¼ cup water
- ½ pound boneless pork loin roast
- ½ pound skinless, boneless chicken breast halves
- 1 (15.5 ounce) can white hominy, drained
- 1 (4 ounce) can chopped green chilies
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 (14.5 ounce) cans chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper to taste
- 1 bay leaf
Instructions
- Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
- Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 412 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was way too spicy for me. Other than that it was good. I also think it needed 2 cans of hominy.
Yummm! My picky eaters gobbled this up! I also added green enchilada sauce.
I did the same thing used a whole can of chipotle peppers in adobo sauce also and it was Hot But a good taste will make this again…Thanks for sharing
This was really good, though i had no chipotles and, instead, used a 16 oz. Jar of Mazetti’s roasted green chiles with lime and cilantro. Like a cross between NM green chile stew and traditional posole, yumm!!
Almost perfect for me. I don’t get the chipotle pepper adobe sauce addition, though. I added chili pequeno, tomatillos and paprika. Helped me win a chili cookoff!
I made the mistake most readers did and used the entire can of chipotle peppers. If you made the same mistake I did and want to save soup, pour the entire soup out including garlic and onion. Save chicken and hominy. Re add a new can of green peppers, cumin, oregano and broth and rinse chicken and hominy. Do not re add chipotle peppers or garlic. This will save your soup and taste delicious. I made this soup again two weeks later, following the exact directions using one chipotle pepper and it is so delicious. Great soup to make and have for a cold evening.
Love this recipe. I basically had to make this with what I had on hand (live in country). I had 2 cans of hominy…so, that is what peaked my interest in this recipe. I used 2 small (pretty lean) pork shanks; 6 chicken tenders and 1 can of Rotelo. I did not have the Chipolte pepper or the can of green chilies. I had the remaining ingredients; threw it all together in my slow cooker and it was one of the best soups I have ever made. Some friends drop by today and they loved the soup – served with warm tortillas. I added a dollop of sour cream (to cool it off a bit). I think the slow cooker really makes the difference with infusing all the flavors. Thank you for this recipe. I will make again.
…if it wasn’t for the Chipotle pepper[s] this wasn’t a prized dish by any means, but it could be a great dish for using leftovers. If I ever make this again.., this is doubtful.., I’d try to get as much pork flavor as possible. The primary ambition for this New Years day slop-soup? We made our slow-cooker Pasole with a small pork chop and 1/2 lbs. of leftover turkey, and turkey stock; with this twist into leftover mayhem, the hint of smokey chipotle goodness, and the New Mexican textures is what’s best about this dish; we served it strained in a soup bowl. Pretty bland. The hominy and pork are the keys.
This recipe is awesome! Its REALLY easy, cheap, and my family loves it. Sometimes I throw in cabbage, quinoa, or brown rice— or whatever veggies I have in the fridge.
Great foundation recipe. I substituted 2 fresh jalapenos for the chipotle (that’s more traditional to me) and doubled the garlic. Next time, I think I’ll add some canned tomatoes, too. As promised, it does freeze well. Serve with radishes, cilantro, and a tortilla for traditional New Mexican flair!
i have never cooked or eated hominy, i didn’t add the pork, but i think it would be a wonderful addition. next time i would add more garlic. def a keeper
I had a 2 lb pork loin roast fillet [I think that’s the cut (=]. I doubled the recipe and left out the chicken. I threw everything into the crockpot and went to bed while it cooked. I started on high and turned it down to warm an hour later. The onion wasn’t soft after 8 hours, so I turned it back up to high and let it cook another hour. I fished the pork out and cut it up – next time I will cut the meat up before putting it in the pot. I think it could easily take another chipotle pepper. Very good (=
great taste, loved it!
I’m such an idiot. I put in a one can of chipotle peppers in adobo sauce. The recipe calles for ONE PEPPER. Don’t screw that up. My mouth is on fire from taking a taste of this. The whole pot is ruined 🙁
I fixed this recipe on Christmas Eve for my family and they loved it! It will be a family tradition for the following Christmas holidays. Thanks for sharing! Doris
I made a less spicy version of this with hominy, black beans, pork, canned tomatoes and chilis. It was a nice flavorful soup, but it needs lots of toppings (tortilla strips, lime, jicama, cilantro).
YUUUUUMMMM! I used some skinned turkey drumsticks in place of the pork and chicken.
delicious! I added a can of crushed tomatoes while cooking… and added lime & a dollop of sour cream when serving. Wil defintely make it again!
I say delicious, my counter-part rates it good but not great. I took another reviewer’s advice and added a half a can green enchilada sauce and I increased most items by 1/4 (because I had a larger cut of pork roast). Also served it with corn bread which was awesome.
Well this was different! It was plenty spicy, very tasty. Much more soupy than i had expected. We served it over mexican rice, might be nice with cornbread too.
I am mainly writing this review so that some beginner, such as myself, doesn’t make the same mistake I did…the recipe calls for ONE Chipotle, not ONE CAN!!! OMG, my mouth is on fire. Will definitely try this again though.