Crockpot Pozole is a hearty, comforting bowl full of tender pork, hominy, and a flavorful chili broth that fills your kitchen with the most wonderful smells. This slow-cooked Mexican stew is perfect when you want a meal that simmers away while you go about your day, coming together with lots of deep, cozy flavors.
I love making pozole in the crockpot because it means I can set it up in the morning and come home to a warm, ready-to-eat dinner. The pork gets so tender it practically falls apart, and the spices soak in perfectly. I usually add a little extra chili powder for a nice kick, but you can keep it mild if you prefer. It’s one of those recipes everyone asks for again and again at my house.
To serve, I like to pile on fresh toppings like shredded cabbage, radishes, lime wedges, and chopped cilantro. A few crunchy tostadas or tortilla chips on the side make it even better. It’s a meal that’s as fun to eat as it is delicious, and it brings everyone around the table for seconds (and sometimes thirds!).
Key Ingredients & Substitutions
Pork Shoulder: This cut gets tender and juicy after slow cooking. If you want a leaner option, try pork loin, but the texture will be less rich.
Hominy: Canned hominy is convenient and adds the classic texture. If you can’t find it, white beans can be a mild substitute but change the dish’s character.
Dried Chilies (Ancho or Guajillo): They give an authentic depth to the broth. If unavailable, chili powder plus smoked paprika works, or use chipotle powder for a smoky heat.
Queso Fresco: This fresh cheese adds a creamy, salty contrast. Feta is a good stand-in, or skip cheese if you prefer.
How Do You Make Sure the Pork Gets Perfectly Tender in the Crockpot?
The secret to tender pork in pozole is low and slow cooking. Here’s how to do it right:
- Trim big fat chunks to avoid greasy broth.
- Cook on LOW for 8–10 hours, so the pork breaks down gently and is easy to shred.
- Check at the end by poking with a fork—it should pull apart with little resistance.
- After shredding, stir the pork back into the broth to absorb flavors fully.
If pressed for time, HIGH for 4–6 hours works, but LOW gives a better texture and richer taste.
Equipment You’ll Need
- Slow cooker (crockpot) – It’s perfect for cooking the pork low and slow without needing much attention.
- Blender or food processor – Use it to make a smooth chili puree if you’re using dried chilies.
- Sharp knife – Helps you cut the pork shoulder into chunks easily.
- Cutting board – A safe spot to prep your meat and veggies.
- Ladle and serving bowls – For easy serving and enjoying your pozole warm.
Flavor Variations & Add-Ins
- Swap pork with shredded chicken for a lighter pozole that’s still hearty and flavorful.
- Add corn tortillas cut into strips and toasted for a nice crunch on top.
- Mix in black beans or pinto beans for extra fiber and earthiness.
- Stir in diced avocado or sliced jalapeños to brighten and add subtle heat.
How to Make Crockpot Pozole
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds pork shoulder, trimmed and cut into large chunks
- 2 (15-ounce) cans white hominy, drained and rinsed
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, adjust to taste
- 2 dried ancho or guajillo chilies, stems and seeds removed (optional)
- 1 bay leaf
For Garnishing:
- Fresh cilantro, chopped
- Radishes, thinly sliced
- Lime wedges
- Crumbled queso fresco or feta cheese
- Shredded cabbage or lettuce (optional)
Time Needed:
This recipe takes about 15 minutes to prep and then cooks in the crockpot for 8-10 hours on low or 4-6 hours on high. This slow cooking makes the pork tender and the flavors come together beautifully.
Step-by-Step Instructions:
1. Prepare the Chili Sauce (If Using Dried Chilies):
Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until they release a nice aroma. Soak them in hot water for 15 minutes to soften. Then blend the soaked chilies with ½ cup of their soaking water until smooth. Set aside.
2. Add Ingredients to the Crockpot:
Put the pork chunks, hominy, quartered onion, garlic, chicken broth, water, chili powder, cumin, oregano, smoked paprika, black pepper, salt, bay leaf, and chili puree (if you made it) into the crockpot. Stir everything gently to mix.
3. Cook the Pozole:
Cover the crockpot and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Cook until the pork is very tender and easy to shred with a fork.
4. Shred the Pork:
Remove the pork pieces and use two forks to shred the meat, discarding any large fat pieces. Return the shredded pork back into the crockpot and stir well. Take out the bay leaf.
5. Finish and Serve:
Taste and adjust the seasoning if needed. Serve the pozole in bowls and top with cilantro, radishes, crumbled queso fresco, shredded cabbage, and a squeeze of fresh lime. Enjoy with warm tortillas or tortilla chips if you like.
Can I Use Frozen Pork Shoulder in This Recipe?
Yes, you can! Just be sure to fully thaw the pork shoulder in the fridge overnight before adding it to the slow cooker for even cooking and safety.
Can I Make Crockpot Pozole Ahead of Time?
Absolutely! Prepare the pozole as directed, then refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftover Pozole?
Store leftovers in an airtight container in the fridge for up to 3 days. Pozole also freezes well—just thaw in the fridge overnight and warm on the stove before serving.
Can I Substitute Chicken for Pork?
Yes! Use bone-in chicken thighs or breasts and cook on low for 6-8 hours. Shred the chicken and return it to the pot for tasty, lighter pozole.
