Slow Cooker Pozole

Slow Cooker Pozole

43
MAJORGSP 0

"This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas."
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Ingredients

7 h 45 m servings 262 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1365 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.
  2. Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

43
  1. 49 Ratings

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Most helpful positive review

Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditio...

Most helpful critical review

In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor.

Basically very good, however I also felt that there was something missing. I added 2 very finely chopped chipotles and feel that the taste improved. Comparing it to a cookbook of very traditio...

Very good basic recipe. Pozole is eaten with shredded cabage, diced onions, lime, sliced radishes, and sometimes cilantro or oregano sprinkled on top and tortillas rolled up in the palm of your...

In mexico (i'm mexican) people eat pozole in diferent ways depending where you live, but this recipe is not pozole is more like a soup and is missing all the flavor.

This recipe is very good and can feed a lot of people. I used pork shoulder roast and I left out the chicken. I also added one can of Red Chile Colorado sauce.

Cheryl B stole my thunder..... I signed up just to leave a comment about how lame everyone is that changes the recipe and then rate it badly ("I couldn't find hominy at my local store" or "I've ...

Very good! There was something missing in the recipe that I just couldn't figure out, but we really enjoyed this dish. We added some roasted jalapenos and anaheim chilies into the blender to giv...

I liked this pozole. Although I do prefer red chiles. Someone said this was like a soup. That would be because it IS a soup.

This recipe was great after I added and deleted some ingredients. It is so easy since it is done in a crockpot. Instead of the chile negro, I used a small can of chili colorado sauce. Instead...

I used a whole pork shoulder for my Pozole and all white hominy. I added carrots and black beans just for more substance. Also, it's great if you top with Cotija cheese if you can get it. Put...