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Before you jump to Crockpot Posole Soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently any individual who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some changes. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that tough. A lot of it really is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to crockpot posole soup recipe. To make crockpot posole soup you only need 16 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Crockpot Posole Soup:

1. Provide 2 lb Beef Chuck Roast
2. Use 5 cup Water
3. You need 4 Ancho Chiles (Seeds and Stems Removed) Can be found dehydrated and packaged this is what I used.
4. Take 1 1/2 Onion (Medium Sized; 1/2in Diced)
5. Get 3 1/2 Garlic Cloves (Good Sized)
6. Prepare 2 tsp Salt
7. Take 1/4 tsp Cumin
8. You need 1 tsp Mexican Oregano
9. Provide 1/4 tsp Black Pepper
10. Provide 29 oz Canned Yellow Hominy; Drained
11. Prepare 15 oz Canned White Hominy; Drained
12. Get 1 can Small Salsa Verde (Green Sauce)
13. Take 3 Avocados
14. Take 1 head Cabbage
15. You need 1 bunch Radishes
16. Use 3 slice Lemons (Wedge Sliced)

Steps to make 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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