Pozole in a Slow Cooker

Name: Pozole in a Slow Cooker
Prep time: 30 min
Cook time: 505 min
Total time: 535 min
Ingredients: 2 pasilla chile peppers - stems, seeds, and veins removed; 2 ancho chile peppers - stems, seeds, and veins removed; 2 guajillo chile peppers - stems, seeds, and veins removed; water, to cover; 1 teaspoon cumin seeds; 2 cloves garlic; 0.5 white onion, chopped; 5 Roma tomatoes, chopped; 1 (3 1/2) pound pork shoulder, cut into several large pieces; salt to taste; 2 bay leaves; 4 cups chicken stock; 2 (15.5 ounce) cans white hominy, rinsed and drained

4.5

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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.

Recipe by Bibibel

Published on February 1, 2020

14

Prep Time:

30 mins

Cook Time:

8 hrs 25 mins

Total Time:

8 hrs 55 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

2 pasilla chile peppers - stems, seeds, and veins removed
2 ancho chile peppers - stems, seeds, and veins removed
2 guajillo chile peppers - stems, seeds, and veins removed
water, to cover
1 teaspoon cumin seeds
2 cloves garlic
½ white onion, chopped
5 Roma tomatoes, chopped
1 (3 1/2) pound pork shoulder, cut into several large pieces
salt to taste
2 bay leaves
4 cups chicken stock
2 (15.5 ounce) cans white hominy, rinsed and drained

Directions

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.

Nutrition Facts (per serving)

240	Calories
14g	Fat
14g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 240
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	24%
Cholesterol 52mg	17%
Sodium 427mg	19%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 15g
Vitamin C 11mg	53%
Calcium 33mg	3%
Iron 2mg	9%
Potassium 321mg	7%

* 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.