Slow Cooker Pozole Rojo Stew
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8
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Calories
275 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mexican
Slow Cooker Pozole Rojo Stew
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Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chiles, pork and hominy.
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Ingredients
- 4 ounces dried chili combination of ancho, guajillo, chile de arbol or chiles of choice
- 2 tablespoons canola oil
- 2 pounds pork shoulder cut in large chunks, boneless
- 1 tablespoon salt (divided)
- 1 teaspoon black pepper
- 2 tablespoons oregano divided, dried
- 8 cups chicken broth (low sodium)
- 2 15- ounce white hominy drained and rinsed, canned
- 1 onion diced, medium
- 6 cloves garlic (peeled and halved)
- 2 lime juiced
Instructions
- Remove the stems from each chile shaking out as many seeds as possible and place in a large bowl. Cover chiles with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
- While chiles are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork chunks with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in a pan until pieces start to form a crust. This should take about 7-8 minutes.
- Once the pork is seared, remove from pan and place in the slow cooker insert.
- Add chicken broth, hominy and remaining 1 tablespoon oregano to the slow cooker.
- To make the red chile paste, place softened chiles and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic, and remaining 1 teaspoon salt then puree until smooth.
- Place a fine mesh strainer over a large bowl and pour chile paste over the strainer. Use a spatula to push the chile paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.
- Pour chile paste into the slow cooker and stir well. Heat on low for 8 hours or high for 4 hours.
- Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls with optional garnishes.
Notes
- This dish is great with pork or chicken neck bones which I pick up at my local hispanic grocery store. It’s great for freezing as well!
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
17.4g
(6%)
Protein
25.9g
(52%)
Fat
11.3g
(17%)
Saturated Fat
2.8g
(14%)
Polyunsaturated Fat
8.5g
(50%)
Cholesterol
73mg
(24%)
Sodium
1210mg
(50%)
Fiber
2.8g
(11%)
Sugar
3.4g
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 17.4g | 6% |
| Protein | 25.9g | 52% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 8.5g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1210mg | 50% |
| Fiber | 2.8g | 11% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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