This crockpot pork pozole is a rich, comforting stew with deep flavor from dried chiles and tender, slow-cooked pork. Pozole is a traditional Mexican soup centered around hominy, which are corn kernels that have been specially treated.
Using a slow cooker makes this dish mostly hands-off. While it takes a full day to cook, the active preparation is minimal. The result is a hearty meal that’s ready for you at the end of the day.
Why is Crockpot Pork Pozole a Must-Try?
The slow cooker does all the work of tenderizing the pork shoulder until it easily shreds.
Making your own red chile sauce from dried chiles gives the broth a complex, authentic flavor you can’t get from powder.
Simmering the final soup allows the flavors of the pork, chile sauce, and hominy to come together.
Ingredients for Crockpot Pork Pozole
• Pork Shoulder: Also known as pork butt, this cut has great fat content that makes it tender and flavorful after slow cooking. Bone-in or boneless works well.
• Dried Chiles: Find New Mexico, ancho, and California chiles in the international aisle of most supermarkets or at a Latin market. Each adds a unique flavor note.
• Hominy: Canned hominy is the easiest option and can be found near other canned vegetables or in the international section. Be sure to drain and rinse it well before using.
• Oregano: If you can find it, Mexican oregano has a more floral, earthy flavor that complements this dish well. Regular oregano is a fine substitute.
• Optional Additions: For a more traditional and richer broth, you can add one or two pork hocks or pig’s feet to the slow cooker along with the shoulder.
Exact quantities are in the recipe card below.
How to Make Crockpot Pork Pozole
Step 1: Start the Pork
Place the pork, onion, garlic, and seasonings into the slow cooker. Add water, cover, and set it to cook on low for 8 hours. This long, slow simmer is the key to tender meat.
Step 2: Make the Chile Sauce
Towards the end of the cooking time, rehydrate the dried chiles by simmering them in water until they are soft. Blend them with some of their cooking liquid, then strain the mixture to create a smooth, rich red sauce.
Step 3: Combine and Finish
Once the pork is cooked, remove it from the pot and shred it. Return the shredded meat to the slow cooker, then stir in the chile sauce and the drained hominy. Let it all cook together for one more hour to finish.
What to Serve with Crockpot Pork Pozole
Serve pozole in deep bowls with plenty of toppings on the side so everyone can customize their own. Traditional garnishes include shredded cabbage or lettuce, thinly sliced radishes, fresh cilantro, chopped onion, and lime wedges for squeezing.
Expert Tips for Crockpot Pork Pozole
Pork Safety: Ensure the pork is cooked to a safe internal temperature of 145°F (63°C), followed by a three-minute rest period. The long, slow cooking time will ensure this is easily achieved.
Chile Heat: This combination of chiles provides a deep, rich flavor with mild heat. For more spice, you can add a couple of dried chiles de árbol to the saucepan.
Straining the Sauce: Don’t skip straining the chile sauce. It removes any tough bits of skin and seeds, resulting in a smoother broth.
Make Ahead: The flavor of pozole deepens overnight. It’s a great dish to make a day in advance and reheat.
How to Store and Freeze Crockpot Pork Pozole
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. Reheat gently on the stovetop or in the microwave until hot. Pozole also freezes well for up to 3 months.
Crockpot Pork Pozole Recipe FAQs
What is the difference between red and green pozole?
The main difference is the type of chile used for the broth. Pozole rojo (red) is made with dried red chiles, like ancho and New Mexico. Pozole verde (green) is made with fresh green ingredients like tomatillos, cilantro, and jalapeños.
Can I make this on the stovetop?
Yes. In a large Dutch oven, combine the pork, aromatics, and water. Bring to a boil, then reduce to a low simmer, cover, and cook for 3-4 hours, or until the pork is tender. Then proceed with the recipe as written.
Is pozole spicy?
This version is more flavorful than spicy. Ancho, New Mexico, and California chiles are known for their deep, slightly fruity flavor rather than intense heat. If you prefer more spice, you can add one or two dried chiles de árbol.
Crockpot Pork Pozole
Ingredients
- 3 lbs boneless pork shoulder cut into 3-inch chunks, 1.4 kg
- 1 large yellow onion quartered
- 8 cloves garlic smashed
- 8 cups water 1.9 L
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 bay leaves
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp chicken bouillon powder
- 3 dried New Mexico chiles
- 3 dried ancho chiles
- 2 dried California chiles
- 50 oz canned hominy drained and rinsed, 1.4 kg
- For serving: shredded cabbage sliced radishes, chopped cilantro, lime wedges
Instructions
- Place the pork chunks, quartered onion, smashed garlic, cumin, oregano, bay leaves, salt, pepper, and chicken bouillon in a 6-quart or larger slow cooker. Pour in 8 cups of water.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is very tender.
- About 1 hour before the pork is done, prepare the chile sauce. Remove the stems and seeds from all the dried chiles. Place them in a medium saucepan with 4 cups of water.
- Bring the water to a boil, then reduce the heat and simmer for 20-30 minutes, until the chiles are very soft.
- Carefully transfer the softened chiles and 1.5 cups (355 ml) of their cooking water to a blender. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
- Remove the pork from the slow cooker and place it on a cutting board. Shred the meat using two forks. The pork must reach an internal temperature of 145°F (63°C). Discard the onion quarters and bay leaves from the slow cooker.
- Return the shredded pork to the slow cooker. Stir in the strained chile sauce and the drained, rinsed hominy.
- Cover and cook on low for the final 60 minutes to allow the flavors to combine.
- Ladle the pozole into bowls. Serve hot with shredded cabbage, sliced radishes, cilantro, and lime wedges on the side for topping.
Notes
