Crockpot Pozole is a comforting, hearty Mexican stew full of tender pork, hominy, and a flavorful chili broth that warms you right up. The slow cooker makes it easy to enjoy those rich, deep flavors without much fuss, and the hominy adds a nice chewy texture that pairs perfectly with the soft meat and spicy sauce.
I love making this when the weather starts to get chilly or when I want something that feels like a warm hug in a bowl. One of my favorite things about crockpot pozole is how simple it is to customize — you can add your favorite toppings like shredded lettuce, radishes, avocado, or a squeeze of lime to brighten up each bite.
Serving this with warm tortillas or crispy tortilla chips makes it even better, and it always brings people together around the table. I often make a big batch so there’s plenty for leftovers, which somehow taste even better the next day after all the flavors have had time to blend. It’s a recipe I keep coming back to because it’s both fuss-free and full of comforting flavor.
Key Ingredients & Substitutions
Pork Shoulder or Butt: This cut is great because it breaks down slowly, becoming tender and juicy. If you want a leaner option, try pork loin, but it may not be as tender after slow cooking.
Hominy: Hominy is dried corn kernels treated to soften them. If you can’t find canned hominy, you can use frozen or dried hominy that has been soaked and cooked. Regular canned corn won’t give the same chewy texture.
Chipotle Peppers in Adobo: These add smoky heat to the broth. If you want less spice, start with one pepper or substitute with mild chili powder. For a smoky kick without heat, try smoked paprika.
Cheese (Queso Fresco or Cotija): These crumbly Mexican cheeses add a nice salty contrast. If unavailable, feta cheese works well as a substitute.
How Do I Make the Pork Tender and Easily Shredded?
Slow cooking is key here. Follow these tips for tender, shreddable pork:
- Trim excess fat for less grease but keep some for moist meat.
- Cook on low heat for 7-8 hours; this slow, steady cooking breaks down tough fibers.
- Check doneness by poking the pork; it should fall apart easily with a fork.
- After cooking, let the meat rest briefly before shredding to keep juices inside.
Using a slow cooker means hands-off cooking, but giving your pork enough time is essential for that rich, tender texture.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking the pork low and slow without constant checking.
- Sharp knife – you’ll need this to cut the pork into chunks and slice garnishes like radishes.
- Cutting board – gives you a clean, safe surface for chopping ingredients.
- Large spoon or ladle – great for stirring the pozole and serving it into bowls.
- Forks – handy for shredding the cooked pork easily.
Flavor Variations & Add-Ins
- Swap pork for cooked shredded chicken for a lighter version; it soaks up the rich broth nicely.
- Add diced jalapeños or a dash of cayenne for more heat if you like things spicy.
- Stir in some chopped corn or diced zucchini for extra veggies and texture.
- Top with crispy tortilla strips or crushed tortilla chips to add crunch and a fun contrast.
How to Make Crockpot Pozole?
Ingredients You’ll Need:
For The Stew:
- 2 lbs pork shoulder or pork butt, trimmed and cut into large chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white hominy, drained and rinsed
- 1-2 chipotle peppers in adobo sauce (finely chopped), adjust to taste
- Salt and black pepper to taste
For Serving and Garnishes:
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- Radishes, thinly sliced
- Crumbled queso fresco or cotija cheese
- Optional: shredded cabbage or lettuce, diced avocado, chopped onions, and tortilla chips
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and about 7-8 hours of slow cooking on low (or 4-5 hours on high). An additional 30 minutes warming time is needed after adding hominy, making it perfect for a day when you want to set it and forget it.
Step-by-Step Instructions:
1. Add the Ingredients to the Crockpot:
Place the pork chunks, quartered onion, minced garlic, cumin, oregano, smoked paprika, chili powder, and a pinch of salt and pepper into the crockpot. Pour the chicken broth over everything, then add the chopped chipotle peppers. Stir gently to combine all the ingredients.
2. Slow Cook the Pork:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. The pork should be very tender and easy to shred when done.
3. Shred the Pork and Remove Aromatics:
Take the pork out of the cooker and shred it with two forks. Discard the onion quarters from the slow cooker.
4. Add Hominy and Season:
Return the shredded pork to the crockpot, stir in the drained and rinsed hominy, and taste the broth. Add more salt or pepper if needed.
5. Heat through and Serve:
Cover and cook for an additional 30 minutes on low to warm the hominy. When ready to serve, ladle the pozole into bowls and garnish with fresh cilantro, sliced radishes, crumbled cheese, and a wedge of lime. Add optional toppings like shredded cabbage, diced avocado, chopped onions, and tortilla chips for extra flavor and texture.
Can I Use Frozen Pork Shoulder for This Recipe?
Yes, you can! Just be sure to fully thaw the pork shoulder in the fridge overnight before cooking to ensure even cooking and tenderness.
Can I Make Crockpot Pozole Ahead of Time?
Absolutely! Prepare the pozole a day in advance and store it in the fridge. The flavors actually deepen overnight. Reheat gently on the stove or in the slow cooker before serving.
How Should I Store Leftovers?
Keep leftover pozole in an airtight container in the fridge for up to 3-4 days. To reheat, warm it on the stove over medium heat, stirring occasionally to heat evenly.
What Are Good Substitutions for Chipotle Peppers?
If you want less heat, use one chipotle pepper or substitute with smoked paprika for smoky flavor without much spice. For more heat, add extra chipotle or a pinch of cayenne pepper.
