Go Back
+ servings
Slow Cooker Pozole in a bowl on a wood spoon

Slow Cooker Pozole

Traditional pozole is a rich broth made with chilis, this is made simpler with a delicious enchilada sauce. You will be sure to please your family with the flavorful Posole soup full of tender pork and hominy.
5 from 1 vote
Course: Soup
Cuisine: Mexican
Keyword: hominy, pork stew
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 315kcal
Author: Sandy


  • 6-quart Slow Cooker


  • 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 ounces Hominy, well rinsed and drained

For Serving

  • Shredded cabbage, sliced radishes, avocado, cilantro, queso fresco, lime, Mexican oregano


  • 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.
  • 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.



  • 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.


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.


Calories: 315kcal