READY IN ABOUT 8 hrs

Slow Cooker Pozole

Read Reviews (42)

"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." — MAJORGSP

Directions

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.
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.

Kitchen-Friendly View

PREP 45 mins
COOK 7 hrs
READY IN 7 hrs 45 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2006

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 traditional Mexican recipes I noticed that it is more authentic to use dried ancho and guajillo chiles, all pork (pig head or hooves to be exact) and no cumin....but really there are as many ways to make a good pozole as there are cooks in Mexico! To avoid kind of tough chile skins in you soup, strain the blended chile & chicken broth into the soup pot. Thanks for the recipe! It is traditional to have Pozole on New Year's Day so enjoy this great soup and..Feliz Ano Nuevo to you all!

—Karen H

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Most Helpful Critical Review

Mar 03, 2009

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.

—CUCARACHA

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46 Ratings

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Mar 18, 2008

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 hand to dip in your soup.

—GABESGIRL

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Nov 05, 2004

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.

—KIRSTENCOOKS1

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Jan 12, 2009

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 never heard of chicken in pozole before"......really?!). There are many different pozole recipes and the taste varies greatly. I was looking not for a "traditional" recipe, but for one that did not require a 2 part cooking process and could cook unattended. To that end I found a very good base recipe. Will I make changes? Absolutely, but only because of my personal taste and will not penalize the author of this recipe with a bad rating. For everyone that finds that this recipe is, "missing something" that they, "can't figure out".....it's probably the marrow flavor that you're missing because this is a boneless recipe.

—koshari

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Sep 11, 2006

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 give it a little more spice. We used chicken breast only, white hominy only and reduced salt broths (salt to taste at the dinner table). Poured the pozole over mexican rice in a bowl and ate with corn tortillas - YUM! Not greasy at all. Will definitely make again with a few more tweaks. Couldn’t give this 5 stars since we altered the ingredients.

—LetyPat

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Feb 15, 2006

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 of chicken, I used all pork (1 1/2 lbs. boneless country ribs). I only used ONE tablespoon of cumin and didn't add the green chili's. I also added more hominy.

—dawnie

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Aug 10, 2008

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.

—lobos

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Nutrition

Calories
253 kcal
13%

Carbohydrates
28.3 g
9%

Cholesterol
54 mg
18%

Fat
4.6 g
7%

Fiber
5.4 g
22%

Protein
24 g
48%

Sodium
785 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Pozole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 253
** Calories from Fat: 41

% Daily Value *
** Total Fat 4.6g 7 %
** Saturated Fat 1.1g 5 %
** Cholesterol 54mg 18 %
** Sodium 785mg 31 %
** Potassium 442mg 12 %
** Total Carbohydrates 28.3g 9 %
** Dietary Fiber 5.4g 22 %
** Protein 24g 48 %
** Sugars 4.3g
** Vitamin A 14 %
** Vitamin C 29 %
** Calcium 8 %
** Iron 35 %
** Thiamin 38 %
** Niacin 82 %
** Vitamin B6 34 %
** Magnesium 21 %
** Folate 10 %

* 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.