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Pozole in a Slow Cooker
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Prep Time:
30 minutes
Cook Time:
505 minutes
Total Time:
535 minutes
Traditional Mexican pozole: Slow-cooked pork with rehydrated chiles, chicken stock, and hominy for a flavorful twist.
Ingredients:
  • 2 pasilla chile peppers - stems, seeds, and veins removed
  • 2 ancho chile peppers - stems, seeds, and veins removed
  • 2 guajillo chile peppers - stems, seeds, and veins removed
  • water, to cover
  • 1 teaspoon cumin seeds
  • 2 cloves garlic
  • 0.5 white onion, chopped
  • 5 Roma tomatoes, chopped
  • 1 (3 1/2) pound pork shoulder, cut into several large pieces
  • salt to taste
  • 2 bay leaves
  • 4 cups chicken stock
  • 2 (15.5 ounce) cans white hominy, rinsed and drained
Instructions:
  • In a small pot over medium-high heat, toast cumin until fragrant, around 1 to 2 minutes, being careful not to burn. Add pasilla, ancho, and guajillo chile peppers to the pot. Cover with water. Add garlic, onion, and tomatoes on top of the chiles. Cover, reduce heat to low, and simmer for 10 minutes. Allow the mixture to cool, then blend until smooth.
  • Place the pork at the base of the slow cooker, generously season with salt, add the bay leaves, and pour the pureed chile pepper mixture over the pork.
  • Cook the pork on Low for 8 to 9 hours or overnight until tender. Remove any excess fat from the surface. Shred the pork using two forks, then mix it back into the sauce in the slow cooker.
  • In a large pot over medium heat, mix the shredded pork with sauce, chicken stock, and hominy. Heat until the stock is hot, for 10 to 15 minutes. Serve hot.

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