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.
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Servings: 8
Calories: 315kcal
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 ounces 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.
Nutrition
Calories: 315kcal