Easy Mexican Pozole Soup Crock Pot
Discover the rich, comforting flavors of this Easy Mexican Pozole Soup made effortlessly in a crock pot. Packed with tender cubes of pork shoulder, hearty white hominy, and a fragrant blend of chili powder, cumin, and oregano, this traditional dish transforms into a weeknight-friendly meal with minimal prep. Slow-cooked to perfection, this pozole is both savory and satisfying, with fresh garnishes like crisp radishes, shredded cabbage, and zesty lime wedges adding a vibrant touch. Ideal for feeding a crowd or meal prepping, this recipe delivers all the warmth of authentic Mexican cuisine without the hassle. Serve it with crunchy tortilla chips for a delightful finishing touch, and enjoy a taste of Mexico right at home!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed and cubed)
- 30 ounces White hominy (drained and rinsed)
- 8 cups Chicken broth
- 1 large White onion (diced)
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Chili powder
- 2 leaves Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 medium Lime (cut into wedges, for serving)
- 4 medium Radishes (thinly sliced, for garnish)
- 2 cups Cabbage (shredded, for garnish)
- 1 cup Fresh cilantro (chopped, for garnish)
- 2 cups Tortilla chips (optional, for serving)
Instructions
In a large skillet over medium-high heat, sear the cubed pork shoulder on all sides until lightly browned. This step is optional but adds depth of flavor.
Transfer the pork to the crock pot.
Add the white hominy, chicken broth, diced white onion, minced garlic, oregano, cumin, chili powder, bay leaves, salt, and black pepper to the crock pot. Stir to combine.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours until the pork is tender and easily shredded.
Once the cooking time is complete, remove the bay leaves and gently shred the pork directly in the crock pot using two forks.
Taste the soup and adjust the seasoning with additional salt or chili powder as desired.
Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of fresh lime juice.
Serve with tortilla chips on the side, if desired, and enjoy the warm and comforting flavors of this classic Mexican dish.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9897 mg | 430% | |
| Total Carbohydrate | 352.4 g | 128% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 22.8 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5975 mg | 127% | |
*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.
