Pozole is a traditional Mexican soup made with hominy and meat, typically pork, and is often enjoyed during celebrations. This crock pot version simplifies the process, allowing the flavors of guajillo chiles, garlic, and spices to meld slowly while you go about your day. The result is a deeply savory, comforting bowl that tastes like it simmered for hours—because it did, just with minimal effort on your part.
Ingredients
- 3 lbs (1.4 kg) pork shoulder (or pork butt), cut into 2-inch chunks
- 1 tbsp (15 ml) vegetable oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 bay leaves
- 4 cups (960 ml) chicken broth (low-sodium)
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- For serving: shredded cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano, crushed red pepper flakes
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Pat the pork chunks dry with paper towels and season lightly with salt and pepper. Sear the pork in batches, browning on all sides, about 4-5 minutes per batch. Transfer the browned pork to the crock pot insert.
- In the same skillet, add the chopped onion and cook over medium heat until softened, about 4 minutes. Add the minced garlic and cook for another minute, until fragrant. Scrape the onion mixture into the crock pot.
- Place the dried guajillo and ancho chiles in a heat-safe bowl and cover with boiling water. Let them soak for 10-15 minutes until softened. Drain the chiles, reserving about 1/2 cup (120 ml) of the soaking liquid.
- Transfer the softened chiles to a blender along with the reserved soaking liquid, cumin, oregano, and a pinch of salt. Blend until completely smooth, scraping down the sides as needed. If the sauce is too thick, add a little more soaking liquid or broth.
- Pour the chile sauce over the pork in the crock pot. Add the bay leaves and chicken broth. Stir to combine everything.
- Cover the crock pot and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the pork is fork-tender and easily shreds.
- Once the pork is tender, remove the bay leaves. Add the drained hominy to the crock pot and stir. Cover and cook for another 30 minutes on LOW to heat the hominy through and allow the flavors to blend.
- Using two forks, shred the pork directly in the crock pot. Taste the pozole and adjust seasoning with salt and pepper. The pork must reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but slow cooking to shreddable tenderness will far exceed this, ensuring safety.
- Serve hot, allowing each person to garnish their bowl with cabbage, radishes, onion, cilantro, lime juice, and extra oregano.
Tips
- Toast the chiles for extra depth: Before soaking, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them, or they will become bitter.
- Don’t skip the searing: Browning the pork adds a rich flavor that you simply can’t get from just dumping everything in the crock pot. It takes a few extra minutes but makes a noticeable difference.
- Adjust the heat: The guajillo and ancho chiles are mild and smoky. For a spicier pozole, add 1-2 dried chiles de árbol (stems removed) to the soaking chiles. For a milder version, use only guajillo chiles.
- Hominy matters: Hominy is dried corn that has been treated with lime (calcium hydroxide). It comes in white or yellow varieties; white is traditional for pozole. Do not substitute regular corn kernels—the texture and flavor will be completely different.
Serving Suggestions
Pozole is traditionally served with a variety of fresh toppings that add crunch, color, and acidity. Set out small bowls of shredded green cabbage, thinly sliced radishes, diced white onion, chopped cilantro, and lime wedges. Dried oregano, crushed red pepper flakes, and even sliced avocado are also excellent additions. Serve with warm corn tortillas or tostadas on the side for a complete meal.
Variations
- Pozole Verde: Replace the dried chiles with 2-3 roasted poblano peppers, 1-2 jalapeños, and a bunch of cilantro. Blend with the broth and proceed as directed. This version is bright and herbaceous.
- Chicken Pozole: Use boneless, skinless chicken thighs instead of pork. Cook on LOW for 4-5 hours, then shred. The chicken will be done sooner, so check for tenderness earlier.
- Vegetarian Pozole: Omit the meat and use vegetable broth. Add extra beans (like pinto or black beans) or chickpeas for protein. Increase the hominy to 3 cans. Cook on LOW for 4 hours, just to blend flavors.
- Red Pozole with Pork Ribs: Use country-style pork ribs instead of shoulder. They are meaty and become incredibly tender with slow cooking.
Storage and Reheating
Store any leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and often taste even better the next day. To reheat, place a portion in a saucepan and warm over medium heat, stirring occasionally, until bubbling. You can also microwave individual servings in 1-minute intervals, stirring in between. Pozole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Yes, but pork loin is leaner and can dry out during long cooking. If using loin, reduce the cooking time to 4-5 hours on LOW, and check for tenderness early. The result will be less rich than with shoulder.
Do I have to soak the chiles? Yes, soaking is essential to soften the dried chiles so they blend into a smooth sauce. If you skip this step, you’ll have chewy bits of chile skin in the final dish. The soaking liquid also helps thin the sauce to the right consistency.
What if I can’t find guajillo or ancho chiles? You can substitute with 2-3 tablespoons of ancho chile powder or a combination of New Mexico and pasilla chiles. Add the powder directly to the crock pot with the other spices, and skip the soaking step. The flavor will be slightly different but still delicious.
Can I cook this on HIGH the whole time? Yes, you can cook on HIGH for 3-4 hours instead of LOW. The meat will be tender, but the flavor won’t be as deeply developed. If you have the time, LOW is always better for slow-cooked soups.
Is pozole supposed to be thick or brothy? Traditional pozole is brothy, with the hominy and meat swimming in a flavorful liquid. If yours seems too thick, add more chicken broth or water to reach your desired consistency. If it’s too thin, you can mash some of the hominy against the side of the pot to thicken it slightly.
Can I make this in advance for a party? Absolutely. In fact, pozole is often made a day ahead because the flavors improve overnight. Cook as directed, cool completely, and refrigerate. Reheat gently on the stovetop before serving, adding a splash of broth if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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