Description
A comforting and flavorful Mexican stew made with tender pork, hominy, and red chilies, slow-cooked to perfection.
Ingredients
Scale
- 2 lbs pork shoulder, cut into chunks
- 2 cans (15 oz each) white hominy, drained and rinsed
- 6 cups chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, stemmed and seeded
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Optional toppings: shredded cabbage, sliced radishes, chopped onion, lime wedges, chopped cilantro, tortilla chips
Instructions
- In a skillet, heat vegetable oil over medium heat and lightly toast the guajillo chilies for 1-2 minutes until fragrant.
- Transfer chilies to a blender with 1 cup of chicken broth and blend until smooth.
- In a slow cooker, combine pork shoulder, hominy, chopped onion, garlic, cumin, oregano, and blended chili mixture.
- Pour in remaining chicken broth and stir to combine.
- Cover and cook on low for 6–8 hours, or until pork is tender and easily shredded.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings such as cabbage, radish, onion, lime, cilantro, and tortilla chips.
Notes
For a spicier version, add an extra chili or a pinch of cayenne pepper to the blend. This dish tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: slow cooker pozole, pork pozole, Mexican soup, hominy, pozole rojo