Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pozole in a Slow Cooker Recipe
Pozole in a Slow Cooker delivers easy, authentic Mexican preparations that make you glad you took the time, with make-ahead and freeze options. This convenient recipe maintains traditional pozole characteristics while accommodating busy schedules through slow cooking technology. The make-ahead capability enhances meal planning flexibility significantly.
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you’re ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Prep Time:
30 mins
Cook Time:
8 hrs 25 mins
Total Time:
8 hrs 55 mins
Servings:
12
Yield:
12 servings
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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
½ 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
Directions
Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts (per serving)
| 240 | Calories |
| 14g | Fat |
| 14g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 5g | 24% |
| Cholesterol 52mg | 17% |
| Sodium 427mg | 19% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 15g | 31% |
| Vitamin C 11mg | 12% |
| Calcium 33mg | 3% |
| Iron 2mg | 9% |
| Potassium 321mg | 7% |
* 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.
