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Slow Cooker Pork Pozole

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, slow cooker pork pozole
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 6 servings
Author I Heart Recipes

Equipment

  • Slow Cooker

Ingredients

  • 4 lb pork shoulder bone-in or boneless
  • 1.5 lb pig feet
  • 2 medium onions cut in quarters
  • 8 cloves fresh garlic
  • 8 cups water for the broth
  • 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
  • 4 cups water for the chile sauce
  • 3 large New Mexico pepper pods seeds and stems removed
  • 3 large Pasilla Ancho pepper pods seeds and stems removed
  • 2 large California pepper pods seeds and stems 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.
    4 lb pork shoulder, 1.5 lb pig feet, 2 medium onions, 8 cloves fresh garlic, 2 tsp cumin, 2 1/2 tsp oregano, 3 large bay leaf, 3 tsp seasoning salt, 3 tsp chicken flavor bouillon
  • Next pour in 8 cups water, and set the slow cooker on low for 8 hours.
    8 cups water
  • During the last 2 hours of cooking, place the chile pods (seeds removed) into a medium size pot. Pour in 4 cups water.
    3 large New Mexico pepper pods, 3 large Pasilla Ancho pepper pods, 2 large California pepper pods, 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.
    50 oz canned hominy
  • Let cook for the remaining hour.
  • Once done, serve with desired toppings and sides.
    shredded cabbage, radish, jalapeño, cilantro, lime wedges
  • Enjoy!

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