Slow Cooker Pozole

Slow Cooker Pozole

43
MAJORGSP 0

"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."

Ingredients

7 h 45 m {{adjustedServings}} servings 262 cals
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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

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Directions

  • Prep

  • Cook

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  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.

Footnotes

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

43
  1. 49 Ratings

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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 traditio...

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...

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.