Slow Cooker Pozole

Slow Cooker Pozole

43 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    7 h
  • Ready In

    7 h 45 m
MAJORGSP
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (43)

Rate This Recipe
Karen H
124

Karen H

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
107

GABESGIRL

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

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.

More Reviews

Similar Recipes

Slow Cooker Lentil and Ham Soup
(361)

Slow Cooker Lentil and Ham Soup

Slow Cooker Chicken Creole
(214)

Slow Cooker Chicken Creole

Slow Cooker Chile Verde
(156)

Slow Cooker Chile Verde

Chicken Enchilada Slow Cooker Soup
(112)

Chicken Enchilada Slow Cooker Soup

Slow Cooker Chicken Dressing
(78)

Slow Cooker Chicken Dressing

Karen's Slow Cooker Pizza Chicken
(30)

Karen's Slow Cooker Pizza Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Enchilada Slow Cooker Soup

>

next recipe:

Slow Cooker Chicken Creole