Crockpot Pork Pozole

Introduction

Crockpot Pork Pozole is a rich, hearty, and comforting Mexican soup that’s perfect for cold evenings, family gatherings, or festive occasions. Pozole is traditionally made with tender pork, hominy, and a flavorful chili broth, simmered slowly to develop deep, layered flavors. This crockpot version makes it easy and convenient, allowing the pork to become meltingly tender while infusing the broth with savory goodness.

Topped with fresh garnishes like shredded cabbage, radishes, avocado, lime, and cilantro, this dish bursts with flavor and texture. It’s a perfect blend of warmth, spice, and freshness—authentic Mexican comfort food at its finest.

Why I Love This Recipe

I love this recipe because it’s hands-off, deeply flavorful, and comforting. The slow cooker ensures the pork becomes tender without drying out, while the hominy adds a delightful texture. Each bite is a perfect mix of rich broth, tender pork, and fresh toppings. It’s a dish that warms the soul, fills the home with irresistible aromas, and satisfies both casual weeknight meals and special occasions.

Why This is a Must-Try Dish

• Authentic flavors: Classic Mexican ingredients like hominy, chili, and lime create true pozole taste.
• Easy preparation: Slow cooker does most of the work with minimal hands-on time.
• Tender meat: Slow-cooked pork melts in your mouth.
• Versatile toppings: Customize with fresh vegetables and herbs for brightness.
• Perfect for gatherings: Great for family dinners, parties, or holiday celebrations.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 6–8 hours on low
• Total Time: 6–8 hours 15 minutes
• Servings: 6–8
• Calories: ~320 calories per serving
• Course: Main / Soup
• Cuisine: Mexican / Comfort Food

Ingredients

• 2–3 lbs pork shoulder or pork butt, trimmed and cut into large chunks
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 4 cups chicken or vegetable broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 2–3 dried chiles (such as guajillo or ancho), seeds removed and soaked in hot water
• Optional: 1–2 cups water to adjust consistency

For Garnish:

• Shredded cabbage
• Sliced radishes
• Diced avocado
• Chopped cilantro
• Lime wedges
• Tortilla chips or tostadas

Cooking Directions

1. Prepare Chiles: Soak dried chiles in hot water for 15–20 minutes until softened. Puree with ½ cup soaking water in a blender until smooth.
2. Season Pork: Rub pork chunks with salt, pepper, cumin, oregano, smoked paprika, and chili powder.
3. Combine in Crockpot: Place seasoned pork, onion, garlic, chili puree, and broth into the crockpot.
4. Slow Cook: Cover and cook on low for 6–8 hours, until pork is tender and shreds easily.
5. Add Hominy: In the last 30 minutes of cooking, stir in drained hominy.
6. Shred Pork: Remove pork, shred with two forks, and return to the pot. Stir to combine.
7. Adjust Seasoning: Taste and add additional salt, pepper, or spices as needed.
8. Serve: Ladle into bowls and serve with fresh garnishes: cabbage, radishes, avocado, cilantro, lime, and tortilla chips.

Step-by-Step Preparation Method

1. Soak dried chiles in hot water for 15–20 minutes; blend into a smooth puree.
2. Cut pork into large chunks and season with salt, pepper, and spices.
3. Place pork, onion, garlic, chili puree, and broth in crockpot.
4. Cover and cook on low 6–8 hours.
5. Stir in hominy during the last 30 minutes.
6. Shred pork and return to crockpot.
7. Adjust seasoning to taste.
8. Serve hot with garnishes of choice.

How to Serve

• Serve in bowls with shredded cabbage, radishes, avocado, cilantro, and lime wedges.
• Offer tortilla chips or tostadas on the side for crunch.
• Ideal as a main dish with warm corn tortillas.

Recipe Tips

• Use a fattier cut of pork (shoulder or butt) for tender, juicy results.
• Soaking chiles enhances flavor and softens them for blending.
• For spicier pozole, add a pinch of cayenne or additional chili powder.
• Remove excess fat from broth before serving if desired.
• For a smoother broth, strain the chili puree before adding to the crockpot.

Variations

1. Chicken Pozole: Substitute pork with boneless chicken thighs.
2. Red or Green Pozole: Use guajillo chiles for red, or tomatillos for green.
3. Vegetarian: Omit pork and use vegetable broth, extra hominy, and beans.
4. Extra Spice: Add chipotle chiles or jalapeños for heat.
5. Thickened Broth: Blend a portion of the hominy into the broth for a creamy texture.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Can freeze for up to 2 months; thaw in refrigerator overnight.
• Reheating: Reheat gently on the stove over low heat, adding extra broth if needed.

Special Equipment Needed

• Crockpot / slow cooker
• Blender (for chili puree)
• Knife and cutting board
• Spoon or spatula

FAQ

Q1: Can I use canned chiles instead of dried?
A: Yes, use canned guajillo or ancho chiles; reduce soaking and blending time.

Q2: Can I make this spicier?
A: Add more chili powder, chipotle chiles, or a diced jalapeño.

Q3: Can I make this ahead of time?
A: Yes, assemble in the crockpot insert, refrigerate, and cook the next day.

Q4: Can I use a different cut of pork?
A: Shoulder or butt is best for tenderness; loin is leaner and cooks faster but may dry out.

Q5: Can I serve without garnishes?
A: Yes, but garnishes add freshness, texture, and brightness to the rich soup.

Conclusion

Crockpot Pork Pozole is a hearty, flavorful, and comforting soup that’s perfect for any occasion. With tender pork, hominy, and a rich chili-infused broth, it’s authentic Mexican comfort food that’s easy to make and loved by all. The customizable garnishes make each bowl vibrant and flavorful, while the slow cooker ensures effortless preparation. It’s a must-try recipe for anyone who enjoys a warm, satisfying, and deeply flavorful meal.