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Pozole in a Slow Cooker

Pozole in a Slow Cooker

  • Prep

    30 m
  • Cook

    8 h 25 m
  • Ready In

    8 h 55 m
Isabel

Isabel

Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
  2. Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
  3. Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
  4. Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lori
30

Lori

9/17/2011

I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo (pork back bones), no pasilla on hand, so added 4 ancho and 4 guajillo, increased the garlic to 4 cloves. For the final step, I used a 32oz container of chicken broth and added 6 more cups of water because I used a 6lb can of hominy. The flavor is amazing! Don't forget to garnish with shredded cabbage, chopped onion, chopped radishes, and lime or lemon juice. I will definitely make this again.

dolphinea
26

dolphinea

12/3/2010

Don't like having to put the dish in a seperate pot from the slow cooker - I just added in the hominy and let it go for half an hour on high. Other than that, this was great!

mauigirl
8

mauigirl

1/16/2012

This is a wonderful pozole. The only change I made was using homemade chicken stock. Oops, I also didn't do the last step....by accident. i just threw the hominy in the crockpot and heated it that way. I did not know if the peppers were fresh or dried, but I was only able to find one of the chilis fresh and so I used dried for the two other chilis. This is terrific and I will make it again and again. Thanks so much for sharing Isabel!

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