28ouncescanned white navy beans (or 2 cups of dried navy beans soaked overnight)
2 ½ - 3poundsboneless pork shoulderaka Boston Butt, cut into small chunks (for more taste you can sear the chunks before adding to crock pot)
Instructions
Whisk together the spices in a small bowl and add to the crockpot. Add the rest of the ingredients to the crockpot, excepting the pork.
1 tablespoon ground cumin, 1 teaspoon oregano, 1/4 cup ground Ancho chile powder, 1 teaspoon unsweetened cocoa powder, 1 large onion, 4-6 garlic cloves, 4 cups chicken broth, 1 teaspoon salt, 28 ounces canned white navy beans
Add the pork to the slow cooker/crockpot and submerge in the liquid stock. If the liquid does not cover, add a little more water or stock.**note: if you want enhanced flavor, cut the pork into chunks and sear in oil before adding to the crockpot.
2 1/2 - 3 pounds boneless pork shoulder
Cook on low 6 hours or until meat is tender. Taste, and add more salt and more chile powder if needed.
1/4 cup ground Ancho chile powder
Serve with Mexican garnishes such as sliced avocados, sliced radishes, chopped cilantro, chopped red onions or lime wedges
1 tablespoon ground cumin
This is even better the next day. Just turn the slow cooker back on low for a couple more hours. You really can’t overcook.
Video
Notes
*Note: substitute cabbage in for the navy beans if you are strictly ketogenic or use hominy for beans if you want a classic version of pork posole rojo.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.