This warm and comforting pozole rojo is a cozy bowl of flavor! Made with tender pork, hominy, and a spicy red sauce, it’s perfect for chilly evenings.
Trust me, there’s nothing better than coming home to this delicious aroma! I love to top it with fresh cilantro and lime for that extra zing—so good!
Key Ingredients & Substitutions
Pork Shoulder or Butt: This cut is perfect because it’s fatty and tender, making it ideal for slow cooking. If you prefer a leaner option, chicken thighs work well too!
Hominy: Canned hominy adds a unique texture. If you can’t find it, frozen corn can be an alternative, though it won’t have the same flavor.
Dried Chiles: Guajillo and ancho chiles give the dish its authentic color and flavor. If they’re hard to find, you can use chili powder as a substitute—just start with a little and adjust to your taste.
Chicken Broth: Using broth adds depth. If you’re looking for a vegetarian version, vegetable broth will work, but the flavor will be lighter.
How Do You Achieve the Best Depth of Flavor in Pozole?
Creating a rich flavor in pozole starts with the red chile sauce. Toast the dried chiles until they’re fragrant, then soak them until soft. This process enhances their flavor, bringing out the natural sweetness.
- After blending the chiles with soaking water, make sure the sauce is smooth; this prevents any rough texture in your pozole.
- Searing the pork before adding it to the slow cooker locks in juices and develops a better flavor. Don’t rush this step!
Timing is crucial, so letting it simmer for several hours will let all the flavors meld beautifully. Enjoy your cooking!
Easy Slow Cooker Mexican Pozole Rojo
Ingredients You’ll Need:
For the Pozole:
- 2 pounds pork shoulder or pork butt, trimmed and cut into chunks
- 1 large white onion, quartered
- 4 cloves garlic, minced
- 3 cups canned hominy, drained and rinsed
- 4 dried guajillo chiles, seeded and deveined
- 2 dried ancho chiles, seeded and deveined
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 6 cups chicken broth or water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Toppings (optional but recommended):
- Thinly sliced radishes
- Shredded cabbage or lettuce
- Chopped white onion
- Chopped fresh cilantro
- Lime wedges
- Avocado slices
- Dried oregano
- Crushed red pepper flakes
How Much Time Will You Need?
This delicious pozole will take about 15 minutes to prep, followed by 7-8 hours of slow cooking on low (or 4-5 hours on high) to let the flavors meld together. The long cooking time ensures the pork becomes tender and all the flavors come together beautifully!
Step-by-Step Instructions:
1. Toasting the Chiles:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes until they smell fragrant. Be careful not to let them burn, as that can add bitterness.
2. Soaking the Chiles:
Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until they become soft and pliable.
3. Blending the Red Chile Sauce:
After soaking, drain the chiles and blend them with 1 cup of the soaking water (or chicken broth) until you get a smooth sauce. This is your delicious red chile sauce!
4. Searing the Pork:
In a large skillet, heat vegetable oil over medium-high heat. Add the pork chunks and sear them until browned on all sides; this will take about 5 minutes. Don’t skip this step, as it enhances the flavor!
5. Combining Ingredients in the Slow Cooker:
Transfer the seared pork to the slow cooker. Add the quartered onion, minced garlic, drained hominy, cumin, oregano, and the red chile sauce you just made.
6. Adding the Broth:
Pour in the chicken broth, making sure the ingredients are mostly covered. Season with salt and pepper to taste.
7. Cooking:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the pork is tender and easy to shred.
8. Shredding the Pork:
When the pork is ready, remove it from the slow cooker and shred it using two forks. Return the shredded pork back into the slow cooker and mix it well with the other ingredients.
9. Adjusting Seasoning:
Give it a taste and adjust the seasoning as needed with more salt, pepper, or your favorite spices.
10. Serving:
Serve the pozole hot in bowls and let everyone add their favorite toppings like sliced radishes, chopped onion, shredded cabbage, cilantro, lime wedges, and avocado slices to make it even more delicious!
Enjoy your warm and comforting Easy Slow Cooker Mexican Pozole Rojo!
FAQ for Easy Slow Cooker Mexican Pozole Rojo
Can I Use Frozen Pork for This Recipe?
Yes, you can use frozen pork! Just make sure to thaw it completely before cooking. You can safely thaw it in the refrigerator overnight or in cold water for a quicker method. Searing the pork after thawing will help lock in moisture and flavor.
Is There a Vegetarian Version of Pozole?
Absolutely! For a vegetarian pozole, you can substitute the pork with diced mushrooms or jackfruit for texture. Use vegetable broth instead of chicken broth and add more vegetables like zucchini or bell peppers for extra flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave, stirring occasionally until heated through. The flavors will deepen and enhance after sitting overnight!
Can I Prepare This Dish Ahead of Time?
Yes, you can prep the ingredients ahead of time! Chop the pork, onion, and garlic, and toast the chiles the night before. Store everything in the fridge and then simply combine in the slow cooker in the morning for a delicious dinner ready when you return home!
