This Slow Cooker Pozole Rojo is a comforting and hearty Mexican-style soup. It’s made with tender chunks of pork shoulder roast, flavorful hominy, and a blend of spices that create a rich and delicious broth.
The soup is then garnished with fresh toppings like cabbage, lime, radishes, onion, and cilantro. This easy recipe is perfect for a cozy dinner at home, and the slow cooker does most of the work for you!
Pork Shoulder Roast: You will need around two and a half pounds of pork shoulder roast. Cut this into big chunks. This will be the main meat component of the pozole.
Onion: Half of a freshly diced onion will be used. This will add a savory flavor to the soup.
Garlic: Several cloves of fresh garlic are needed, minced. This will give the pozole a rich, aromatic flavor.
Chicken Bouillon Powder: One tablespoon of chicken bouillon powder is used. This enhances the flavor of the broth. It’s optional but recommended.
Mexican Oregano: Half a teaspoon of Mexican oregano is used. This herb will give your pozole a distinct, earthy flavor.
Water: Start with five cups of water. You may need to add more later, depending on the consistency of the soup.
Bay Leaf: Add one dried bay leaf for a subtle, herbal flavor. If you have a fresh one, that works too.
White Hominy: Two 30-ounce cans of white hominy are used. Be sure to drain and rinse them before adding to the soup. Hominy is a type of dried corn kernel and a traditional pozole ingredient.
Menudo Spice Mix: This adds a spicy kick to the pozole. The amount you add depends on your preference, but the recipe suggests using about two ounces.
Cabbage: Thinly shredded or sliced cabbage is used as a topping. It adds a nice crunch and freshness to the soup.
Lime Wedges: Fresh lime wedges are used to add a tangy flavor. You can squeeze them into the soup just before eating.
Cilantro: Fresh cilantro is also used as a topping. It adds a fresh, herbal flavor that complements the savory soup.
Radishes: Cherry radishes are sliced and used as a topping. They add a peppery flavor and a nice crunch.
Onion: Fresh onion is also used as a topping. It adds a bit of sharpness and crunch to the pozole.
Making The Slow Cooker Pozole Rojo
Prepare the Slow Cooker:
Start by adding all of your pork meat into your slow cooker. Follow this with your prepped onion and minced garlic cloves. Add in your chicken bouillon powder, Mexican oregano, and water. Drop in a bay leaf for added flavor. Cover with a lid and set your slow cooker to high. Allow it to cook for three hours.
Add Remaining Ingredients:
After three hours of cooking time, add your drained and rinsed hominy to the slow cooker. Add two extra cups of hot water at this point. Then, add your menudo spice mix. Stir everything together well. Cover again and let it cook for an additional two hours on high.
Skim Fat and Taste:
After the additional two hours, skim off most of the rendered fat floating to the top. Discard the bay leaf. Taste your pozole and add salt or additional seasoning to your preference. Stir again.
While your pozole is cooking, prepare your toppings. Thinly slice or shred your cabbage. Cut your lime into wedges. Slice your radishes and chop your onion and cilantro. Set these aside.
Once your pozole is cooked and seasoned to your liking, serve it in a bowl. Garnish with your prepared toppings: cabbage, lime wedges, radishes, onion, and cilantro. Enjoy your homemade slow cooker pozole rojo!
Tips and Variations for Slow Cooker Pozole Rojo Recipe:
- Cut of Meat: While this recipe uses pork shoulder roast, you can also use other cuts of pork, like pork loin or chicken, for a lighter version.
- Spices: Feel free to adjust the spices according to your taste. If you like spicy soup, add more menudo spice mix or chili powder.
- Hominy: You can use dried hominy if you can’t find canned hominy. Just remember to soak it overnight before using.
- Vegetarian Version: For a vegetarian version, you can substitute the pork with jackfruit or mushrooms and use vegetable broth instead of chicken bouillon powder.
- Toppings: The toppings are also versatile. Add sliced avocado, chopped tomatoes, or crumbled cheese like queso fresco.
- Cooking Time: If you have more time, you can cook the pozole on low for 6-8 hours instead of on high for 5 hours. This will result in even more tender meat.
- Storing: Pozole can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prep. It can also be frozen for up to 3 months.
- Serving: Pozole is traditionally served with tostadas on the side. You can also serve it with tortillas or cornbread.
- Reheating: Add some water or broth if the soup has thickened in the fridge. Heat on the stove over medium heat until hot.
Slow Cooker Pozole Rojo
WATCH HOW TO MAKE IT
- 2.5 lbs pork shoulder roast
- 1/2 diced onion
- Several cloves of fresh garlic, minced
- 1 tbsp chicken bouillon powder
- 1/2 tsp Mexican oregano
- 5-7 cups water
- 1 bay leaf
- 2 cans (30 oz each) white hominy
- 2 oz menudo spice mix
- Toppings: Cabbage, lime wedges, radishes, onion, and cilantro
- Add pork, onion, garlic, chicken bouillon powder, Mexican oregano, water, and bay leaf to the slow cooker. Cook on high for three hours.
- Add hominy, hot water, and menudo spice mix. Stir well and cook for an additional two hours.
- Skim off the rendered fat and discard the bay leaf. Taste and adjust seasoning.
- Prepare toppings: thinly slice cabbage, cut lime into wedges, slice radishes, and chop onion and cilantro.
- Serve the pozole in a bowl and garnish with the prepared toppings.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 400 kcalTotal Fat: 15gCarbohydrates: 40gProtein: 25g