Slow Cooker Pork Pozole

Slow Cooker Pork Pozole

Slow Cooker Pork Pozole
Many Mexican dishes are perfect for the slow cooker as they require braising or roasting of meats, which adapt very well to crock pot cooking. I have yet to make this the traditional way, but if the slow cooker is any indication, this is a nice addition to your Mexican recipes. Traditionally eaten during the Christmas season, I find this soup/stew adapts easily to warm weather due to its cooling condiments. I have replaced the traditional hominy with fresh corn which makes it even more appealing in warmer weather.
    Servings
    5-6people
    Cook Time
    LOW 7 hours
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5-6people
    Cook Time
    LOW 7 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 (2-pound) boneless pork loin roast, cut into 1-inch cubes
    • 2 (4-ounce) cans chopped green chiles
    • 4 garlic cloves, chopped
    • 1 onion, chopped
    • 4cup frozen or fresh corn kernels
    • 1 1/2teaspoon chili powder
    • 1 1/2teaspoon sea salt
    • 2 1/2teaspoon dried oregano
    • 1teaspoon dried oregano
    • 1 1/2cup chicken broth
    • 1/2cup fresh cilantro, chopped
    • Up to 10-12 flour tortillas, optional
    • 3cup shredded romaine, condiment
    • 1/2cup sliced radishes, condiment
    • 1 avocado, chopped, condiment
    • 1cup green onion, chopped, condiment
    • 1cup fresh cilantro, chopped, condiment
    • 1 lime, cut into small wedges, condiment
    • Hot sauce, optional
    Instructions
    1. Add pork roast and next 9 ingredients (through fresh cilantro)to the slow cooker. Mix well.
    2. Cover and cook on LOW for 7 hours or 4-5 hours on HIGH until pork is tender.
    3. To serve: place hot soup in shallow bowls. Serve with flour tortillas and desired toppings.
    Recipe Notes

    If you want it spicier (this version is fairly mild), you could add up to a tablespoon of chili powder or serve jalapeรฑo slices and hot sauce at the table.

    Make it the traditional way by eliminating the corn and substituting with two cans of hominy (drained and rinsed).

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