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Slow Cooker Pozole

4

415 min

Slow Cooker Pozole

Slow Cooker Pozole Photo 1

Time

415 min

Serving

8 persons

Calories

241

Rating

4.00★ (523)

Cuisine

Mexican
Author: Victoria Buriak
An easy pozole recipe made in the slow cooker. You can add another can of hominy if your slow cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do. Traditional Mexican pozole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.

Ingredients

  • canola oil: 1 Tbsp
  • boneless pork loin roast: 1 piece (2 pound, cut into 1-inch cubes)
  • enchilada sauce: 2 cans (14.5 ounce cans)
  • white hominy: 2 cans (15.5 ounce cans, drained)
  • onion: 1 piece (sliced)
  • green chilies: 0.5 cup (diced)
  • garlic: 4 clove (minced)
  • cayenne pepper: 0.5 tsp (to taste)
  • oregano: 2 tsp (dried)
  • cilantro: 0.25 cup (chopped)
  • salt: 0.5 tsp

Metric Conversion

Stages of cooking

Slow Cooker Pozole Photo 21
Slow Cooker Pozole Photo 32
Slow Cooker Pozole Photo 4 3
  1. Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
    Slow Cooker Pozole Photo 2
  2. Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
    Slow Cooker Pozole Photo 3
  3. Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.
    Slow Cooker Pozole Photo 4

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