Slow Cooker Pozole Pork
Dive into the bold, comforting flavors of Slow Cooker Pozole Pork, a traditional Mexican stew brimming with tender, slow-cooked pork shoulder in a rich chili-infused broth. This hearty dish features a combination of dried ancho and guajillo chilies blended into a smoky, silky paste, paired with hominy for authentic texture. Prepared effortlessly in a slow cooker, the pork becomes melt-in-your-mouth tender over seven hours of simmering with aromatic spices like cumin, oregano, and bay leaves. Top each bowl with crisp garnishes like sliced radishes, shredded cabbage, and fresh cilantro, and don’t forget a squeeze of lime to brighten every bite. Perfect for weeknight dinners or cozy gatherings, this recipe is a celebration of Mexican culinary heritage made simple for your kitchen. Keywords: slow cooker pozole, pork stew, Mexican pozole, chili-infused broth, hominy stew.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed of excess fat)
- 4 Dried ancho chilies
- 4 Dried guajillo chilies
- 2 tablespoons Vegetable oil
- 4 Garlic cloves (minced)
- 1 White onion (chopped)
- 6 cups Chicken broth (low sodium)
- 2 15-ounce cans Canned hominy (drained and rinsed)
- 2 teaspoons Oregano (dried)
- 2 teaspoons Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 Bay leaves
- 6 Radishes (thinly sliced, for garnish)
- 2 cups Shredded green cabbage (for garnish)
- 0.5 cup Fresh cilantro (chopped, for garnish)
- 4 Lime wedges (for serving)
Instructions
Remove stems and seeds from the ancho and guajillo chilies. Place the chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
In a blender, combine the soaked chilies, minced garlic, and 1 cup of the chicken broth. Blend until smooth to create the chili paste.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the chili paste to the skillet and cook for 5 more minutes, stirring occasionally, to intensify the flavors. Set aside.
Cut the pork shoulder into 2-inch pieces and place them in the slow cooker.
Add the chili paste mixture, the remaining chicken broth, hominy, oregano, cumin, salt, pepper, and bay leaves to the slow cooker. Stir gently to combine.
Cover the slow cooker and set it to low. Cook for 7-8 hours, or until the pork is tender and easily shredded with a fork.
Once cooked, remove the bay leaves. Use a ladle to skim off any excess fat from the surface of the soup. Shred the pork pieces directly in the slow cooker using two forks.
Taste the pozole and adjust seasoning if needed, adding more salt or spices to taste.
Serve the pozole hot in bowls. Provide garnishes such as sliced radishes, shredded cabbage, chopped cilantro, and lime wedges for guests to customize their bowls.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7949 mg | 346% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 31.5 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 732 mg | 56% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 8050 mg | 171% | |
*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.
