Slow Cooker Pozole
Slow Cooker Pozole is a hearty Mexican-inspired soup made with tender meat, hominy, and a rich, aromatic chili broth.Slow cooking creates tender, flavorful meat with minimal effort.Hominy adds a satisfying texture and mild corn flavor.Dried red chilies give the broth its characteristic color and depth.Fresh lime and herbs brighten every serving.Traditional toppings allow everyone to customize their bowl.Perfect for family dinners, meal preparation, and festive gatherings.
Ingredients
For the pozole
- 2 pounds boneless pork shoulder, cut into large chunks
- 2 cans (25 ounces each) hominy, drained and rinsed
- 6 cups chicken broth or pork broth
- 1 medium white onion, quartered
- 5 garlic cloves, peeled
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 can (14.5 ounces) diced tomatoes, optional
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil, optional
- 1–2 tablespoons fresh lime juice
For the traditional toppings
- 2 cups finely shredded green cabbage
- 5 radishes, thinly sliced
- ½ white onion, finely diced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Dried oregano, for sprinkling
- Sliced jalapeños, optional
- Tostadas or warm corn tortillas, for serving
Instructions
- Remove the stems and seeds from the guajillo and ancho chilies. Place them in a heatproof bowl and cover with hot water. Let them soak for 15–20 minutes until softened.Drain the chilies, reserving a little soaking liquid if desired. Blend the softened chilies with the garlic, a portion of the onion, and approximately ½ cup of broth until smooth. Strain the mixture if you prefer a smoother sauce.
- Cut the pork shoulder into large, evenly sized chunks. Trim away excessive fat while leaving enough to keep the meat moist during slow cooking.For extra flavor, heat the optional oil in a skillet and brown the pork on several sides. This step is optional, but it helps develop a deeper savory flavor.
- Place the pork chunks, rinsed hominy, remaining onion, chili puree, diced tomatoes if using, cumin, oregano, smoked paprika, bay leaf, salt, and black pepper into the slow cooker.Pour in the chicken or pork broth. Stir gently to distribute the seasonings and ensure the meat is mostly submerged
- Cover the slow cooker with its lid. Cook on Low for 6–8 hours or on High for approximately 4–5 hours, until the pork is thoroughly cooked and tender.Cooking times can vary by appliance and the size of the meat pieces. For pork shoulder, tenderness is a useful indicator that the meat is ready to shred.
- Carefully remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the tender meat into bite-sized pieces.Discard any large pieces of fat, bones if present, and the bay leaf. Return the shredded pork to the slow cooker and stir it into the broth and hominy.
- Taste the broth and add more salt, black pepper, cumin, or oregano if needed. If the soup is too thick, add a little warm broth or water. If it is too thin, cook uncovered briefly if your slow cooker allows safe uncovered cooking, or transfer some broth to a saucepan and reduce it on the stove.Stir in the lime juice near the end of cooking to give the pozole a fresh, balanced finish.
- While the soup finishes cooking, shred the cabbage, slice the radishes, dice the onion, and chop the cilantro. Arrange the toppings in separate small bowls so everyone can customize their serving.
- Ladle the hot pozole into large bowls, making sure each portion contains meat, hominy, and plenty of chili broth. Top with cabbage, radishes, diced onion, cilantro, and a squeeze of fresh lime.Serve with tostadas or warm corn tortillas for a hearty, comforting Mexican-inspired meal.
Notes
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Choose pork shoulder: It becomes tender and flavorful during slow cooking. Boneless pork loin can be used, but it is leaner and may become dry if overcooked.
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Rinse the hominy: Draining and rinsing canned hominy removes excess canning liquid and improves the finished flavor.
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Prepare chilies carefully: Remove stems and seeds before blending. Adjust the type and quantity of chilies according to your preferred heat level.
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Blend the chili sauce thoroughly: A smooth puree distributes the chili flavor evenly throughout the broth.
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Avoid lifting the lid frequently: Opening the slow cooker releases heat and can extend cooking time.
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Keep toppings fresh: Add cabbage, radishes, cilantro, and lime directly to individual bowls rather than cooking them in the soup.
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Check the seasoning at the end: Slow cooking concentrates flavors, so adjust salt and spices before serving.
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Use safe storage practices: Refrigerate leftovers promptly in shallow containers and avoid leaving the soup at room temperature for more than two hours.