Crock Pot Pozole
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Unrated
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Prep Time
10 mins
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Cook Time
6 hrs 10 mins
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Total Time
6 hrs 20 mins
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Crock Pot Pozole
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Meaty, Mexican comfort food in a bowl - Crock Pot Pozole! This satisfying, savory, slow-cooker recipe inspires cozy suppers around the table!
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Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless pork loin cut into 1/2 to 1-inch cubes
- 1 large yellow onion peeled and diced
- 2 cloves garlic minced
- 1 jalapeño seeded and diced
- 1 poblano pepper seeded and chopped
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken stock
- 29 ounces hominy drained, canned, white
- 16 ounces salsa verde
- 7 ounces green chiles canned diced
Toppings
- cilantro chopped
- green cabbage shredded
- radish thinly sliced
- lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until seared on all sides.
- Add the onion, jalapeno, and poblano peppers to the skillet and saute until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent it from burning. Add the salt, pepper, and cumin and stir to distribute the spices.
- Transfer the pork and veggies to a 6-quart slow cooker. Pour in the chicken stock, hominy, salsa verde, and diced green chiles. Stir to combine.
- Cover and cook on LOW for 6 hours, or on HIGH for 2 hours and then LOW for 1 hour.
- Stir the soup and check the seasoning, adding salt and pepper to taste as needed.
- Portion into bowls and top with shredded cabbage, sliced radishes, cilantro, and/or lime wedges for garnish. Serve warm.
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