Go Back
–+ servings
Print

Slow Cooker Pork Pozole Recipe

A hearty, filling bowl of pork pozole is packed with zesty Mexican flavors! Learn how to make this traditional pork stew in a slow cooker for an easy dinner.
Course Main Course, Slow Cooker
Cuisine Mexican
Keyword Crock Pot, Mexican, pork, pork pozole, slow cooker
Prep Time 30 minutes
Cook Time 8 hours
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients

  • 4 lb pork shoulder, bone in
  • 1.5 lb pig feet
  • 2 medium onions cut in quarters
  • 8 cloves fresh garlic
  • 12 cups water
  • 2 tsp cumin
  • 2 1/2 tsp oregano
  • 3 large bay leaf fresh or dried
  • 3 tsp seasoning salt I use my Rosamae Seasonings Seasoning Salt!
  • 3 tsp chicken flavor bouillon
  • 12 cups water
  • 3 large New Mexico pepper pods seeds removed
  • 3 large Pasilla Ancho pepper pods seeds removed
  • 2 large California pepper pods seeds removed
  • 50 oz canned hominy drained and rinsed

Toppings

Instructions

  • Grab a 6 qt slow cooker, and add in the pork shoulder, pig feet, onions, garlic, and all the seasonings and spices.
  • Next pour in 8 cups water, and set the slow cooker on low for 8 hours.
  • During the last 2 hours of cooking, place the chile pods (seeds removed) into a medium size pot. Pour in 4 cups water.
  • Place the chile pods and water over high heat and boil until they are soft (about 30 minutes).
  • Once the chile pods are softened, place them into a blender, along with 1 1/2 cup of the water that was in the pot. Blend until smooth.
  • Pour the blended chiles into the slow cooker and cook.
  • During the last hour of cooking, remove the pork shoulder from the slow cooker. Shred or chop the meat, then place it back into the slow cooker.
  • Add in the hominy at this time, and stir the ingredients.
  • Let cook for the remaining hour.
  • Once done, serve with desired toppings and sides.
  • Enjoy!

Video