Crockpot Pozole is a hearty Mexican stew that’s full of tender pork, hominy, and a flavorful chili broth. It’s the kind of dish that warms you up from the inside out with every spoonful. The long, slow cooking in the crockpot makes the pork super soft and lets all the spices blend perfectly together.
I love making this pozole because it’s so easy to put together in the morning and then come home to a delicious meal in the evening. I usually add my favorite toppings like shredded cabbage, radishes, lime wedges, and a little bit of chopped onion. It makes each bite fresh and adds fun textures. Plus, it’s great for sharing, so I often make a big batch when friends or family are coming over.
One of my favorite ways to enjoy crockpot pozole is to scoop it into bowls and pile on those crunchy toppings alongside warm corn tortillas. It’s perfect comfort food for chilly days or whenever I’m craving something cozy and satisfying. Every time I make it, it reminds me of those casual, joyful dinners where everyone gathers around and talks about their day over a steaming bowl of something tasty.
Key Ingredients & Substitutions for Crockpot Pozole
Pork Shoulder: This cut is perfect because it becomes tender and juicy after slow cooking. If you prefer, you can use pork butt or even chicken thighs for a lighter version.
Dried Chiles (Guajillo & Ancho): These give pozole its signature red color and smoky flavor. If you can’t find them, pasilla or New Mexico chiles are good substitutes.
Hominy: This texture is a must for pozole. Canned hominy works well and saves time. If you want, you can rinse it well to reduce salt content.
Chicken Broth or Water: Using broth adds more depth to the stew. Vegetable broth is a good option for a lighter or vegetarian twist (though no pork then!).
Garnishes: Fresh cilantro, radishes, lime, and cheese add bright, crunchy, and creamy contrasts. Feel free to also use shredded lettuce or sliced avocado for extra texture and flavor.
How Do I Make the Chile Sauce Smooth and Flavorful?
Getting a smooth chile sauce is key to pozole’s delicious broth. Here’s how I do it:
- Soak the dried chiles in hot water for 15 minutes until soft. This rehydrates and softens them.
- Blend the softened chiles with some soaking water to make a thick paste. Using the soaking water helps keep the color and flavor intense.
- Strain the blended chile sauce through a sieve to remove skins and seeds. This step ensures the broth is silky, without gritty bits.
Adding this smooth chile sauce to the crockpot gives the pozole its beautiful color and rich flavor, so taking time here really pays off!
Equipment You’ll Need
- Crockpot or slow cooker – This is the heart of the recipe, letting the pork get tender and the flavors blend all day with no fuss.
- Blender or immersion blender – You’ll use this to make a smooth chile sauce from the soaked dried chiles.
- Fine mesh strainer – Helps you remove skins and seeds from the chile sauce for a silky broth.
- Cutting board and sharp knife – Essential for prepping the pork, onions, garlic, and garnishes safely and easily.
Flavor Variations & Add-Ins
- Try chicken thighs instead of pork for a lighter version with equally tender meat.
- Add hominy with red chiles for a spicy red pozole version if you like more heat.
- Stir in sautéed mushrooms or zucchini for extra veggies and texture.
- Top with sliced avocado or a dollop of sour cream for creamy richness paired with the spice.
Crockpot Pozole
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds pork shoulder or pork butt, trimmed and cut into large chunks
- 1 medium yellow onion, quartered
- 4 cloves garlic, smashed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon ground black pepper
- 2 bay leaves
- 6 cups chicken broth or water
- 2 cans (15 oz each) white hominy, drained and rinsed
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 teaspoon salt, plus more to taste
Garnishes (Optional but recommended):
- Fresh cilantro, chopped
- Radishes, thinly sliced
- Crumbled queso fresco or cotija cheese
- Lime wedges
- Shredded cabbage or lettuce
- Diced onions
- Avocado slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 8 to 10 hours for slow cooking on LOW, or 4 to 6 hours on HIGH. There’s an additional 30 minutes of cooking time after shredding the pork and adding the hominy. So, plan ahead to enjoy a warm, tender, and flavorful meal!
Step-by-Step Instructions:
1. Prepare the Chiles:
Place the dried guajillo and ancho chiles into a bowl and cover with hot water. Let them soak for about 15 minutes until softened. Then blend the softened chiles with about 1 cup of the soaking water until smooth. Strain the mixture through a fine mesh sieve to remove skins and seeds. Set aside your smooth chile puree.
2. Start the Meat and Broth:
In your crockpot, add the pork chunks, quartered onion, smashed garlic, cumin, oregano, black pepper, bay leaves, and salt. Pour in the chicken broth or water along with your chile puree. Stir gently to combine all ingredients.
3. Slow Cook the Pozole:
Cover the crockpot and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the pork is very tender and easily shredded with a fork.
4. Shred the Pork and Add Hominy:
Remove the pork from the crockpot and shred it using two forks. Discard the bay leaves and onion pieces. Return the shredded pork to the crockpot, then add the drained and rinsed hominy. Stir everything together and cook on LOW for another 30 minutes to warm through.
5. Serve with Garnishes:
Taste the pozole and adjust the salt if needed. Serve in bowls and top with fresh cilantro, thinly sliced radishes, crumbled queso fresco, and a squeeze of lime. Optionally, add shredded cabbage, diced onions, or avocado slices for extra texture and flavor. Enjoy your warm, comforting crockpot pozole!
Can I Use Frozen Pork Shoulder in This Recipe?
Yes, but make sure to fully thaw the pork shoulder before adding it to the crockpot. Thaw it overnight in the fridge or use a cold water bath to speed up the process. This ensures even cooking and tenderness.
What Can I Substitute for Dried Guajillo and Ancho Chiles?
If you can’t find guajillo or ancho chiles, pasilla or New Mexico chiles are great alternatives. You can also use a mild chili powder blend, but the flavor will be slightly different.
Can I Make Pozole Ahead of Time?
Absolutely! Pozole actually tastes better the next day as the flavors develop further. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, stirring occasionally, or microwave until hot. You may want to add a splash of broth or water if it thickens too much.
