Slow Cooker Pozole is a Mexican pork stew recipe that’s comforting, hearty and brings such a feeling of warmth. It’s the comfort meal you didn’t know you needed, with robust pork flavor that’s rich, with a nice broth made from chilis. This crockpot Pozole recipe is very flavorful, with plenty of tender pork and hominy in a rich and spicy, but not too spicy, broth.
Crockpot Pozole
I love Slow Cooker recipes that take slightly complicated recipes and turn them into super easy ones. Learn how to make Posole soup with pork and hominy the easy way, with this Slow Cooker Posole recipe!
What is Pozole?
- Mexican pozole (also called Posole in English) is a rich, brothy soup made with chicken or pork, hominy, and red chiles, garlic and onion. Traditional Pozole has a broth made with chiles.
- This version is made simpler with a delicious Homemade Enchilada Sauce (or from canned).
Your friends and family will be amazed at how tasty this Slow Cooker Pork Pozole soup is. You will be sure to please your them with this flavorful crock pot Posole soup.
Why You’ll Love This Flavorful Mexican Pork Stew
• Easy "dump and go" crockpot recipe.
• Easy dinner clean up, especially if you use a crockpot liner.
• Slow cooked meat means fork-tender meat that melts in your mouth.
• A great dish for those who enjoy Mexican inspired recipes.
Using a Slow Cooker is great because you can slowly cook the pork to fork-tender, and bring out all the fantastic flavors in this recipe!
My family loves Mexican inspired Slow Cooker recipes like Slow Cooker Mexican Chicken Stew, Chicken Tortilla Soup, Chicken Fajita Casserole and Instant Pot Enchilada Rice.
I love finding one-pot meals or Slow Cooker recipes that don’t require messing up the rest of the kitchen (or heating up the kitchen on a hot day). Use a Crockpot liner and the clean-up just got even easier!
How to Make Pozole in the Crock Pot
• Gather together and measure out all of the ingredients.
• Add the pork, onion, garlic cloves, bay leaves, salt, pepper, cumin and oregano to the slow cooker crock.
• Add the water and stir.
• Cover the cooker, set to High and cook for 3 hours (6 hours on Low). The meat should start to fall apart.
• Add in the enchilada sauce and hominy. Continue to cook for another hour.
• Serve and enjoy.
You can enjoy Slow Cooker Pozole by itself, or serve it wrapped up in a burrito shell, served with corn tortillas or with tortilla chips.
What Toppings Do You Add to Pozole?
The toppings you can add to your Slow Cooker Pozole are endless. Here are some yummy ideas, feel free to mix and match and add in your favorite toppings:
Hot Sauce, Shredded Cheese, Lime Wedges, Sour Cream, Cilantro, Crumbled Cotija Cheese, Avocado, Radishes, Red onion slices
Slow cooking the pork is a wonderful way to get the most flavor out of your pozole.
Slow Cooker Posole Tips and Variations
- It is important to rinse the hominy well. It is soaked in a brine that can cause the soup to have a bitter taste.
- You can use store bought enchilada sauce or use our homemade enchilada sauce recipe.
- You can use boneless ribs, pork shoulder, or pork butt cut into small pieces for the pork ingredient.
- You may use a white or yellow onion that you cut in half. No need to dice it up.
- Mexican oregano can be found near the other Mexican spices in your grocery store in the International food aisle. This is different from the traditional oregano that we use daily.
How Can I Make Pozole Thicker?
If your Pozole is a little thin or slightly runny, you can use some masa harina to thicken it up. You can also use a cornstarch slurry to thicken up your Posole soup.
How to Store Slow Cooker Pozole
- This crock pot Pozole stew recipe is one of those kinds of recipes that tastes even better the longer it sits and melds the flavors together. So, leftovers are a must with this recipe.
- You can store the extra stew in a container in the refrigerator for up to 5 days.
- Also, think about storing your leftovers in the freezer. Once they’ve cooled down completely, place them in an airtight, freezer safe container and freeze for 2-3 months.
More Mexican Inspired Recipes
Homemade Enchilada Sauce
Texas Hominy Casserole
Easy Steak Fajitas
Homemade Flour Tortillas
Making Pozole in the Slow Cooker has never been easier. This recipe makes sure you end up with a hearty, heaping bowl of Pozole Stew for dinner. You can top it with any topping of your choice and enjoy every single bite.
If you make this delicious Pozole in the crockpot please let me know. You can leave a comment with a star rating below. I'd like to know how you liked it!
Slow Cooker Pozole
Equipment
- 6-quart Slow Cooker
Ingredients
- 3 pounds Pork shoulder, butt or rib meat
- 8 cups Water
- ½ White Onion
- 4 Garlic Cloves
- 2 Bay Leaves
- 1 Tablespoon Salt
- 1 teaspoon Ground Pepper
- 2 teaspoons Cumin
- 1 Tablespoon Dried Mexican Oregano (or regular Oregano)
- 2 cups Red Enchilada Sauce (El Pato or homemade: see post for recipe)
- 60-ounce can Hominy well rinsed and drained
For Serving
- Shredded cabbage, sliced radishes, avocado, cilantro, queso fresco, lime, Mexican oregano
Instructions
- Place the pork, water, onion, garlic cloves, bay leaves, salt, pepper, cumin, and oregano into the slow cooker.
- Set the slow cooker on High and cook for 3 hours or Low for 6 hours. The meat should be starting to fall apart. Skim off some of the fat.
- Add the enchilada sauce and hominy and continue cooking for an additional hour on High, 2 hours on Low.
- To serve the pozole: Spoon bowls full of pozole and top with your favorite pozole toppings.
Notes
Tips
- Slow cooking the pork is a wonderful way to get the most flavor out of your pozole.
- It is important to rinse the hominy well. It is soaked in a brine that can cause the soup to have a bitter taste.
Storage
Store in an airtight container in the refrigerator for up to 4 days.This can be frozen in an airtight container for up to 3 months.
Martha J Roemer says
Can this be frozen?
Sandy says
Yes, for up to 2 months.
Kayla Hanson says
This recipe was so yummy!!!
Jennifer. says
Absolutely delicious! I loved this! Super easy to make, and was absolutely delicious! I topped with thinly sliced radishes, and used a potato peeler to thinly shred cabbage. I squeezed a little bit of lime in my bowl on top of my garnishes, and this was absolutely delicious!!! My sister had made this and enjoyed it, so she sent it to me. Will be making it again, and will be a new staple for me!
E Hernandez says
A very easy recipe to follow. I prefer making the sauce from scratch because it isn’t complicated. The Palmas is too strong of a flavor.
Linda from Arlington, Tx says
I made this soup for our Sunday after church/game day meal. Everyone enjoyed the flavorful and tasty soup. It was perfect for our very first Texas cold front!
Sandy says
That's great! I'm happy you all enjoyed it!
Krystal Kilpatrick says
Can we add the red sauce to the crockpot from the very beginning? Does it need to wait until the end and only be in for an hour?
Sandy says
I think you could, I like to cook the meat and skim off some of the fat before adding the red sauce.
April says
Made this because I had some pork shoulder and actually had a can of hominy in the pantry. It was delicious! I'm serving the leftovers over rice and beans.