Slow Cooker Red Mexican Pozole

Ah, my friend, gather ’round! Today, I’m excited to share a cherished recipe that dances on the tongue and warms the soul. It’s my Slow Cooker Red Mexican Pozole—a dish that weaves together rich traditions and tantalizing flavors. On chilly evenings or festive occasions, nothing beats this hearty stew that’s steeped in history and hospitality. Imagine sitting around the table, surrounded by laughter, the aroma wafting through the air, and a bowl of pozole cradled in your hands. Sounds perfect, right?

Why You’ll Love This Recipe

What makes pozole so irresistible? Let me paint you a picture. First, you have the tender, meltingly delicious pork shoulder, which practically sings when paired with the earthy notes of dried red chiles. Then, there’s the hominy, those plump, chewy kernels that add a comforting heartiness to the dish. And don’t even get me started on the toppings! The crunch of radishes, the coolness of avocado, and the bright pop of lime come together like a fiesta in your mouth.

But it’s not just about taste; it’s about experience. This recipe is a sigh of relief on a busy day. Throw everything into a slow cooker, go about your day, and let the magic happen. Plus, it serves well for gatherings, so you can double or triple the recipe effortlessly. Family and friends will thank you, and trust me, you’ll be the star of every potluck!

Key Ingredients Overview

Let’s break down the ingredients. Each one has its charm and purpose, like players in an orchestra harmonizing together.

• Pork Shoulder: The star of our show! Opt for a good-quality cut, as it will be tender and flavor-rich after slow cooking.

• Hominy: These beauties are what give pozole its unique texture. They’re essentially corn kernels that have been treated in an alkali solution, resulting in a wholesome, nutty flavor. If you can’t find it, you can substitute with canned corn, but it won’t be quite the same.

• Dried Red Chiles: Ancho or Guajillo chiles will bring the vibrant color and depth of flavor. Toasting them briefly before adding them to the pot can amplify their essence—an insider trick you won’t want to skip!

• Onion and Garlic: The aromatic duo. Their fragrance permeates the broth, creating a warm and inviting base.

• Chicken Broth: Use a good-quality broth for the best flavor. If you’re watching your sodium, low-sodium broth works beautifully too!

• Spices: Cumin and oregano bring warmth and a pinch of earthy magic to the mix.

• Toppings: Think of garnishes as the confetti on your pozole! Fresh radishes, crunchy cabbage, creamy avocado, zesty lime, and peppery cilantro add layers of flavor and texture that elevate each bowl.

How This Recipe Comes Together

Let’s roll up our sleeves and get cooking! Don’t worry; this is as easy as pie (or should I say pozole?). Here’s how you do it:

1. Combine: In your slow cooker, toss in the chunks of pork, drained hominy, dried chiles, chopped onion, minced garlic, chicken broth, and spices. Give it all a good stir—it’s kind of like introducing old friends!

2. Cook: Cover that beauty and set it on low for 8 hours or high for about 4 hours. During this time, the pork will become fall-apart tender, and all those flavors will meld like a harmonious choir.

3. Shred: Once it’s done, carefully remove the pork with a slotted spoon. Use two forks to shred it, letting those juicy, tender strands fall back into the savory broth.

4. Serve: Grab your favorite bowls and ladle out the pozole. Now, add your toppings—get creative! Allow everyone to build their own masterpiece with fresh radishes, shredded cabbage, avocado slices, lime wedges, and plenty of cilantro.

Best Way to Enjoy It

Now that you’ve got this delightful dish in front of you, how do you make it even better? Pair it with warm tortillas or crusty bread to soak up that luscious broth. It’s also lovely alongside a simple salad or even some refried beans if you’re feeling indulgent. This pozole stands out on its own, but a little company never hurt!

Storage and Reheating Tips

So, what happens if you have leftovers? Lucky you! Store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen, making the second day’s pozole even better! If you want to freeze some, go ahead—it freezes beautifully! Just make sure to cool it completely first, then transfer it to freezer-friendly bags. When you’re ready to eat, simply thaw overnight in the fridge and reheat on the stove or in the microwave.

Helpful Cooking Tips

Here are a few pro tips to elevate your game:

• Toast your spices: Just before tossing them into the slow cooker, give your spices a quick toast in a dry skillet. It adds a whole new layer of flavor!

• Control the heat: If you like it spicy, you can toss in a few seeds from the chiles or add a dash of cayenne. Want it mild? No problem—just remove the seeds!

• Fresh is best: While dried chiles are fantastic, if you come across fresh chiles (like poblano), you can roast them, peel, and toss them into the pot for a fresh twist.

Creative Twists

Feeling adventurous? Here are a few variations you can try:

• Swap meats: Chicken thighs work just as well—just cook them until they’re tender. Or try a vegetarian version with mushrooms or jackfruit!

• Add more vegetables: Toss in some diced carrots or zucchini for extra nutrients, or even throw in some corn kernels for a sweet crunch.

• Spice profiles: Experiment with different herbs or spices! Try adding fresh thyme or a dash of smoked paprika for a different flavor dimension.

Ingredients List

• 2 pounds pork shoulder, cut into chunks
• 2 cans (15 ounces each) hominy, drained
• 4 dried red chiles (Ancho or Guajillo)
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Toppings: sliced radishes, chopped cabbage, avocado, lime wedges, cilantro

Directions to Follow

1. In a slow cooker, combine pork, hominy, dried chiles, onion, garlic, chicken broth, cumin, oregano, salt, and pepper.
2. Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender.
3. Remove the pork, shred it with two forks, and return to the slow cooker.
4. Serve hot, garnished with your choice of toppings.

Your Questions Answered

Q: Can I use frozen pork shoulder?
A: Absolutely! Just adjust your cooking time slightly, as frozen meat takes longer to cook.

Q: How spicy is this pozole?
A: The spice level depends on the chiles you choose and whether you include the seeds. Feel free to tweak it to fit your taste!

Q: What can I substitute for hominy?
A: If you can’t find hominy, canned corn can work in a pinch, but it won’t be the same hearty texture.

Q: Can I make this recipe ahead of time?
A: Yes! It stores beautifully in the fridge and even tastes better the next day.

Q: How can I make this recipe gluten-free?
A: It’s already gluten-free as is! Just ensure your broth is also gluten-free.

This hearty Slow Cooker Red Mexican Pozole is more than just food—it’s a celebration of flavors, a gathering comfort, and a chance for you to create some wonderful memories around the table. I encourage you to make it, experiment with your own variations, and savor every mouthful. Happy cooking!

Print Recipe

0 Add to Favorites

Slow Cooker Red Mexican Pozole

Cooking Method: Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy Non Vegetarian Slow Cooker Recipes W Winter

Difficulty: Beginner Prep Time 15 mins Cook Time 480 mins Total Time 8 hrs 15 mins

Cooking Temp: low  C Servings: 6 Estimated Cost: $ 15 Calories: 350

Best Season: Winter

Description

This Slow Cooker Red Mexican Pozole is a comforting stew featuring tender pork shoulder, hominy, and a blend of aromatic spices, topped with fresh garnishes for a delicious experience.

Main Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 pounds pork shoulder, cut into chunks (Opt for a good-quality cut.)
• 2 cans hominy, drained (Each can should be 15 ounces.)
• 4 pieces dried red chiles (Ancho or Guajillo) (Toast briefly for better flavor.)
• 1 piece onion, chopped (Adds aromatic flavor.)
• 4 cloves garlic, minced (Contributes to the broth's aroma.)
• 6 cups chicken broth (Use low-sodium if preferred.)
• 1 teaspoon cumin
• 1 teaspoon oregano
• salt and pepper to taste
• Toppings: sliced radishes, chopped cabbage, avocado, lime wedges, cilantro (Garnish as desired.)

Cooking Instructions

Preparation Steps

1. Combine Ingredients

   In a slow cooker, combine pork, hominy, dried chiles, onion, garlic, chicken broth, cumin, oregano, salt, and pepper.
   Mark as complete

2. Cook

   Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender.
   Mark as complete

3. Shred Pork

   Remove the pork, shred it with two forks, and return it to the slow cooker.
   Mark as complete

4. Serve

   Serve hot, garnished with your choice of toppings.
   Mark as complete

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 600mg25%

Potassium 700mg20%

Total Carbohydrate 35g12%

Dietary Fiber 5g20%

Sugars 2g

Protein 30g60%

---

Vitamin A 10 IU

Vitamin C 15 mg

Calcium 5 mg

Iron 15 mg

Thiamin 10 mg

Riboflavin 5 mg

Niacin 20 mg

Vitamin B6 15 mg

Folate 5 mcg

Vitamin B12 6 mcg

Phosphorus 15 mg

Magnesium 10 mg

Zinc 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to experiment with toppings and spices.

Keywords: pozole, slow cooker, Mexican, pork, hominy, stew