Pozole in a Slow Cooker

Pozole in a Slow Cooker

Isabel 1

"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."


8 h 55 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 16 Ratings


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...

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!

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 th...

This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit long...


I use this recipe a lot and then add hot sauce to everything! Love it!!!

Homemade red sauce is amazingly easy and so much better than canned. Found all the chilies easy at the local Mexican Market. My husband loves Pozole and has been eating it all his life. Howeve...

2nd time making this... I tweaked it. I doubled the garlic, used 2 chicken breasts instead of pork & did 2 guajillo, 2 pasillo ancho & 2 New Mexico chilis. My kids loved it... Oh & if you can fi...

Loved it and so did my husband. It was so simple too!