-
-
My review
Pozole in a Slow Cooker
Isabel
"Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas."
Added to shopping list.
Go to shopping list.
Ingredients
8 h 55 m servings 240 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 240 calories; 13.6 g fat; 13.6 g carbohydrates; 15.4 g protein; 52 mg cholesterol; 427 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1823 Ratings
-
-
-
-
-
Most helpful positive review
9/17/2011
I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo...
Most helpful critical review
8/6/2012
This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit long...
Most helpful
Most positive
Least positive
Newest
9/17/2011
I have been looking for a great pozole recipe for a long time, and this is it! I made a few modifications: I used 2 lbs of pork stew meat (already cut in chunks), and 1 1/2 lb pounds of espinazo...
12/2/2010
Don't like having to put the dish in a seperate pot from the slow cooker - I just added in the hominy and let it go for half an hour on high. Other than that, this was great!
2/21/2015
This is a good recipe, but I would highly recommend adding Mexican oregano or regular oregano if you don't have Mexican on hand. I had this at a friend's house last weekend and was looking for ...
1/16/2012
This is a wonderful pozole. The only change I made was using homemade chicken stock. Oops, I also didn't do the last step....by accident. i just threw the hominy in the crockpot and heated it th...
8/6/2012
This recipe was okay, but the best way to make pozole is to omit the canned hominy, and buy the fresh/frozen variety. I find it in my frozen veggie aisle at my supermarket. It takes a bit long...
2/20/2017
Currently making another batch of this with some minor tweaks due to food allergies (Dr. certified onion allergy (but not garlic!! Weird, but running with it)). Rating this a 4 because the tweak...
7/25/2016
I made this and I've been told it's the best Pozole by even my most qualified friends who know good Mexican food. I prepare it slightly different then this recipe. I use a pressure cooker. I m...
11/16/2014
Homemade red sauce is amazingly easy and so much better than canned. Found all the chilies easy at the local Mexican Market. My husband loves Pozole and has been eating it all his life. Howeve...