Slow Cooker Pozole


An easy pozole recipe made in the slow cooker. You can add another can of hominy if your slow cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do. Traditional Mexican pozole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.

Prep Time:
20 mins
Cook Time:
6 hrs 35 mins
Total Time:
6 hrs 55 mins


  • 1 tablespoon canola oil

  • 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes

  • 2 (14.5 ounce) cans enchilada sauce

  • 2 (15.5 ounce) cans white hominy, drained

  • 1 onion, sliced

  • ½ cup green chilies, diced

  • 4 cloves garlic, minced

  • ½ teaspoon cayenne pepper, or to taste

  • 2 teaspoons dried oregano

  • ¼ cup cilantro, chopped

  • ½ teaspoon salt


  1. Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.

  2. Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.

  3. Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts (per serving)

241 Calories
8g Fat
26g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 241
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 671mg 29%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 17g
Vitamin C 33mg 166%
Calcium 54mg 4%
Iron 2mg 13%
Potassium 549mg 12%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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