Crock Pot Texas Pozole Mexican Pork and Hominy Soup
Turn your kitchen into a fiesta of bold flavors with this Crock Pot Texas Pozole Mexican Pork and Hominy Soup—a hearty, slow-cooked masterpiece that captures the essence of traditional Mexican cuisine. Featuring tender, perfectly seasoned pork shoulder, earthy white hominy, and a smoky guajillo chile paste blended with garlic, cumin, and Mexican oregano, this recipe packs layers of rich, savory depth. Simmered low and slow in a Crock Pot, it’s an effortlessly comforting meal topped with fresh cilantro, creamy avocado, crisp radishes, and a squeeze of lime. Perfect for feeding a crowd or cozy family dinners, this one-pot wonder combines authentic flavor with the convenience of slow cooking. Ideal for make-ahead meals or busy weeknights, this dish will transport your taste buds straight to the heart of Mexico.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed, and cubed)
- 2 15-ounce cans white hominy (drained and rinsed)
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (with green chilies)
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 3 chiles guajillo chiles (dried)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano (preferably Mexican oregano)
- 0.5 teaspoon paprika (optional, for added smokiness)
- 1 leaf bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 lime (cut into wedges for serving)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 large avocado (sliced, for topping)
- 1 cup shredded cabbage (optional, for serving)
- 5 radishes (thinly sliced, for garnish)
Instructions
In a small saucepan, bring about 2 cups of water to a boil. Remove the stems and seeds from the dried guajillo chiles. Add the chiles to the boiling water, reduce to a simmer, and let them soften for about 10 minutes.
Once softened, transfer the chiles along with 1 cup of their soaking water to a blender. Add the minced garlic, oregano, chili powder, cumin, and paprika (if using). Blend until smooth to create a rich chile paste.
In a large Crock-Pot, add the cubed pork shoulder, chopped onion, drained hominy, chicken broth, diced tomatoes (with their juices), bay leaf, and chile paste. Stir well to combine.
Season the mixture with salt and black pepper. Stir again, ensuring all ingredients are evenly distributed.
Cover the Crock-Pot and cook on low for 8 hours, or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
Once finished cooking, taste and adjust the seasoning with additional salt or spices if needed. Remove the bay leaf before serving.
Ladle the pozole into bowls and top with sliced avocado, chopped cilantro, shredded cabbage, and thinly sliced radishes, as desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9953 mg | 433% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 35.4 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7666 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
