Slow Cooker Pork Pozole
Warm up your kitchen with the irresistible flavors of Slow Cooker Pork Pozole, a comforting Mexican stew brimming with tender pork, smoky dried chiles, and hearty hominy. This slow-cooked recipe combines the rich depth of a homemade chile sauce—with guajillo and ancho chiles blending seamlessly with garlic and onions—with fall-apart, seasoned pork for a dish that’s as satisfying as it is flavorful. Perfect for cozy dinners or meal prep, this pozole is garnished with vibrant toppings like sliced radishes, shredded cabbage, and fresh cilantro for a delightful crunch. Serve it with lime wedges and tostadas for an authentic touch that’ll transport your taste buds straight to Mexico. Whether you're feeding a crowd or savoring leftovers, this easy-to-make dish is a true celebration of bold, comforting flavors.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 whole Dried guajillo chiles
- 2 whole Dried ancho chiles
- 4 whole Garlic cloves
- 1 whole Yellow onion (quartered)
- 6 cups Chicken broth (low-sodium)
- 1.5 teaspoons Oregano (Mexican preferred)
- 2 whole Bay leaves
- 28 ounces Canned white hominy (drained and rinsed)
- 0.5 cup Radishes (thinly sliced, for garnish)
- 1 cup Shredded cabbage (for garnish)
- 0.5 cup Fresh cilantro (chopped, for garnish)
- 4 whole Lime wedges (for serving)
- 6 whole Tostadas (optional, for serving)
Instructions
Begin by seasoning the pork shoulder with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 5-6 minutes per side. Transfer the pork to the slow cooker.
Toast the dried guajillo and ancho chiles in the same skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Set the chiles aside to cool slightly.
Once cool, remove the stems and seeds from the chiles. Place them in a blender along with 4 garlic cloves, 1 quartered yellow onion, and 1.5 cups of chicken broth. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any solids, if necessary.
Pour the chile sauce into the slow cooker over the pork. Add the remaining 4.5 cups of chicken broth, 1.5 teaspoons of oregano, and 2 bay leaves.
Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easy to shred.
About 30 minutes before the cooking time is complete, stir in the drained and rinsed white hominy. Allow the hominy to warm through.
Once the pork is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir.
Taste the pozole and adjust seasoning with additional salt, if needed.
Serve the pork pozole hot with garnishes such as thinly sliced radishes, shredded cabbage, chopped cilantro, lime wedges, and tostadas on the side.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1096 mg | 23% | |
*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.
