Easy Slow Cooker Pozole Recipe: Hearty & Flavorful Mexican Soup for Dinner!

Table of Contents: Slow Cooker Pozole

Slow Cooker Pozole

If you’ve ever craved the deep, smoky flavors of an authentic pozole rojo recipe, this version delivers all the tradition with minimal fuss. Let’s dive into this beloved Mexican classic and make your slow cooker do all the work!

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Introduction: Slow Cooker Pozole

Few dishes embody Mexican comfort food like pozole. This slow cooker pozole is a simplified yet deeply flavorful take on the traditional Mexican pozole, where tender pork simmers in a rich, red chile-infused broth alongside plump hominy. The slow cooker method ensures maximum flavor with minimal effort—perfect for busy home cooks who still crave authentic taste.

Pozole has been a staple in Mexican cuisine for centuries, often served at celebrations and family gatherings. Whether you’re hosting a holiday feast or simply need a hearty weeknight meal, this easy pork pozole is a crowd-pleaser. The beauty of this dish lies in its versatility—top it with fresh radishes, avocado, lime, and crunchy tortilla strips for a customizable bowl of comfort.

If you love bold, slow-cooked meals that fill your home with irresistible aromas, this authentic pozole rojo recipe is a must-try. Let’s gather our ingredients and get cooking!

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Alternate Names & Variations

Pozole is also known as:
– Pozole Rojo (Red Pozole)
– Pozole Verde (Green Pozole, made with tomatillos and green chiles)
– Pozole Blanco (White Pozole, a simpler broth-based version)

For a traditional Mexican pozole with a twist, try adding chicken instead of pork or experimenting with different dried chiles for varying heat levels.

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Ingredients: Slow Cooker Pozole

Slow Cooker Pozole

For the slow cooker pozole, you’ll need:

For the Broth & Meat:

• – 2 lbs pork shoulder, cut into chunks
• – 1 large white onion, quartered
• – 6 cloves garlic, peeled
• – 2 bay leaves
• – 1 tsp dried oregano
• – 1 tsp ground cumin
• – 8 cups chicken broth
• – 1 tsp salt (adjust to taste)

For the Red Chile Sauce:

• – 4-5 dried guajillo chiles, stems and seeds removed
• – 2-3 dried ancho chiles, stems and seeds removed
• – 2 cups hot water (for soaking chiles)
• – 3 cloves garlic
• – 1 tsp ground cumin

Additional Ingredients:

• – 2 (25 oz) cans hominy, drained and rinsed
• – Fresh lime wedges, for serving

Toppings (Optional but Recommended):

• – Shredded cabbage
• – Sliced radishes
• – Diced avocado
• – Chopped cilantro
• – Crushed tortilla chips
• – Sour cream or Mexican crema

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Step-by-Step Instructions

1. Prepare the Pork & Broth

1. Place the pork shoulder, onion, garlic, bay leaves, oregano, cumin, and chicken broth in the slow cooker.
2. Cook on LOW for 6-7 hours or HIGH for 4 hours until the pork is fork-tender.

2. Make the Red Chile Sauce

1. Toast the dried chiles in a dry skillet for 30 seconds per side until fragrant.
2. Soak them in hot water for 20 minutes to soften.
3. Blend the chiles, garlic, cumin, and 1 cup of soaking liquid until smooth. Strain for a silky sauce.

3. Shred the Pork & Combine

1. Remove the pork, shred it, and discard excess fat.
2. Return the shredded pork to the slow cooker, add the red chile sauce and hominy.
3. Simmer on HIGH for another 30 minutes to meld flavors.

4. Serve & Garnish

Ladle into bowls and top with fresh lime juice, cabbage, radishes, avocado, and tortilla chips.

Chef’s Tip: For extra depth, sear the pork before slow cooking!

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Recipe Card Block

This slow cooker pozole takes 15 minutes of prep and 6-7 hours of cooking, serving 6-8 people. Each bowl is roughly 350-400 calories, packed with protein and flavor.

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Why This Recipe Works & Expert Tips

✅ Authentic Flavor, Easy Method – The slow cooker mimics traditional long simmering.
✅ Perfect for Meal Prep – Tastes even better the next day!
✅ Customizable Heat – Adjust chiles for mild or spicy preferences.

Pro Tip: If you can’t find guajillo chiles, use a mix of ancho and pasilla chiles for a similar smoky-sweet flavor.

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Storage, Freezing, and Reheating Tips

– Fridge: Store in an airtight container for up to 4 days.
– Freezer: Freeze for up to 3 months—thaw overnight before reheating.
– Reheat: Warm on the stovetop or microwave, adding broth if needed.

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People Also Ask: Slow Cooker Pozole

What is the difference between red and green pozole?

Red pozole (pozole rojo) uses dried red chiles like guajillo and ancho, while green pozole (pozole verde) features tomatillos, green chiles, and cilantro. Both are delicious, but red pozole has a deeper, smokier flavor.

Do you have to use hominy in pozole?

Yes! Hominy (nixtamalized corn) is essential for authentic pozole rojo. It gives the dish its signature chewy texture. If unavailable, try canned white corn—though the taste won’t be the same.

What toppings are served with pozole?

Classic toppings include shredded cabbage, radishes, avocado, lime, cilantro, and crunchy tortilla strips. Some add queso fresco, sour cream, or salsa for extra richness.

Is pozole a soup or a stew?

Pozole is technically a hearty stew due to its thick broth and chunky ingredients. However, its brothy consistency also makes it soup-like. Either way, it’s delicious!

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Conclusion: Slow Cooker Pozole

There you have it—a slow cooker pozole that’s as easy as it is authentic. Whether you’re serving it for a festive occasion or a cozy night in, this dish is sure to impress.

Have you tried this recipe? Tag us on social media or leave a comment below—we’d love to hear how yours turned out!

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