Slow Cooker Pork Pozole Rojo
A rich, traditional Mexican soup featuring tender pork shoulder and hominy simmered in a vibrant red chili broth.
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Ingredients
- 3 lbs Pork shoulder (butt), cut into 1-inch cubes
- 30 oz White hominy, drained and rinsed
- 4 pieces Dried guajillo chiles, stemmed and seeded
- 2 pieces Dried ancho chiles, stemmed and seeded
- 6 cups Chicken broth
- 1 large White onion, chopped
- 4 cloves Garlic cloves, minced
- 1 tbsp Dried oregano (preferably Mexican)
- 1 tsp Ground cumin
- to taste N/A Salt and black pepper
- 1 set Radishes, shredded cabbage, and lime wedges(optional)
Instructions
- 1
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant.
- 2
Soak the toasted chiles in 1 cup of boiling water for 15 minutes, then blend until smooth with a splash of the soaking liquid.
- 3
Place the cubed pork shoulder, chopped onion, and minced garlic into the slow cooker insert.
- 4
Pour the blended chili sauce over the pork, then add the chicken broth, oregano, and cumin.
- 5
Cover and cook on Low for 7 to 8 hours (or High for 4 to 5 hours) until the pork is fork-tender.
- 6
Stir in the drained hominy during the last 30 minutes of cooking to allow it to heat through and absorb flavors.
- 7
Skim any excess fat from the surface of the soup and season with salt and pepper to taste.
- 8
Serve hot in bowls, topped with fresh radishes, cabbage, lime juice, and additional oregano.
Nutrition per Serving
420
Calories
35g
Protein
28g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
890mg
Sodium
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