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Slow Cooker Pozole

Slow Cooker Pozole

  • Prep

    45 m
  • Cook

    7 h
  • Ready In

    7 h 45 m
MAJORGSP

MAJORGSP

This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1365 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
  2. Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.
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Reviews

Karen H
124

Karen H

12/24/2006

Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditional Mexican recipes I noticed that it is more authentic to use dried ancho and guajillo chiles, all pork (pig head or hooves to be exact) and no cumin....but really there are as many ways to make a good pozole as there are cooks in Mexico! To avoid kind of tough chile skins in you soup, strain the blended chile & chicken broth into the soup pot. Thanks for the recipe! It is traditional to have Pozole on New Year's Day so enjoy this great soup and..Feliz Ano Nuevo to you all!

GABESGIRL
108

GABESGIRL

3/18/2008

Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your hand to dip in your soup.

CUCARACHA
71

CUCARACHA

3/3/2009

In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor.

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