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Crock Pot Pozole
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Crock Pot Pozole

Meaty, Mexican comfort food in a bowl - Crock Pot Pozole! This satisfying, savory, slow-cooker recipe inspires cozy suppers around the table!

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 20 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until seared on all sides.
  2. Add the onion, jalapeno, and poblano peppers to the skillet and saute until softened, about 5 minutes.
  3. 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.
  4. 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.
  5. Cover and cook on LOW for 6 hours, or on HIGH for 2 hours and then LOW for 1 hour.
  6. Stir the soup and check the seasoning, adding salt and pepper to taste as needed.
  7. Portion into bowls and top with shredded cabbage, sliced radishes, cilantro, and/or lime wedges for garnish. Serve warm.