Crock of Posole
Time on High: 4 to 6 Hours Time on Low: 8 to 10 Hours A quick and easy way to have authentic Mexican soup, without the hassle of making a big pot.
1 1/2 to 2 Pounds of bone in beef chuck roast
1 Onion, peeled and cut into fours
5 Garlic cloves, peeled
1 Teaspoon of ground cumin
1/2 Tablespoon of oregano
1 Bay leaf
1 Can of hominy, drain (19 Ounces)
1/2 to 1 Can of Mexican red chile sauce (19 Ounces)
3 Tablespoons of salt
1/2 Iceberg lettuce or cabbage shredded
1/2 Onion chopped
1 Jalapeno chopped
4 Radishes sliced
2 Lemons cut in wedges
1 Bundle of cilantro chopped
Flour or corn tortillas
First step : Salt roast and put in Crock-Pot® slow cooker. Add onion, garlic, hominy, ground cumin, oregano, salt, bay leaf, and red chile sauce to the pot. Add water until it reaches about 1 1/2 to 2 inches above the ingredients. Mix and cook on low for ten hours.
Step 2: When done skim the top for oils and grease.
Step 3: Serve with toppings to ones liking.