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Slow-Cooker-Pork-Pozole

Slow Cooker Pork Pozole

This flavorful, big batch pozole rojo is easy to whip up to share with a crowd, or have as an quick yet tasty weeknight dinner.
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Dinner
Cuisine Latin American
Servings 8 servings

Ingredients
  

  • 4 oz mixed dried peppers (Use a combination of ancho, guajillo, piquin, etc)
  • 2 tbs canola oil, or other high heat oil
  • 2 lbs boneless pork roast, cut into large chunks
  • 1 onion, diced
  • 6 cloves garlic, halved
  • 30 oz hominy, drained
  • 8 cups broth
  • 1 tbs dried oregano
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 6 limes
  • Salt and pepper, to taste

Instructions
 

  • Remove the stems from each chili, and remove the seeds if desired. (It's generally a good idea.)
  • Add the chilis to a heat resistant mixing bowl, then pour 2 cups boiling water over it. Let steep for 20 to 30 minutes, or until the chilis have softened and are pliable.
  • Meanwhile, heat a large skillet over high and drizzle with the oil. Salt and pepper the pork chunks, then brown in the pan to just to form a crust. Transfer the seared meat to the slow cooker.
  • Add the diced onion, garlic, hominy, broth, oregano, cumin, and paprika to the slow cooker.
  • Once the peppers have finished steeping, transfer them to a blender along with 1 1/2 cups of the water they rested in. Blend to form a smooth purée. Add the chili paste to the slow cooker (strain if desired). This chili purée is what makes it a red pozole, as opposed to white or green.
  • Cover and cook on low for 8 hours, or on high for 4 hours. Just before serving, squeeze a lime into it. Serve with a side of limes as well as your favorite garnishes, such as radishes, cilantro, red onion, and even cabbage.

Notes