Pork Pozole Verde Recipe Slow Cooker: Hands-Off Spiced Hominy and Pork Stew

This slow cooker pozole verde brings the bold, vibrant flavors of traditional Mexican cuisine to your kitchen with minimal effort.

I developed this recipe to capture the authentic taste of pork and hominy stew while adapting it for modern convenience. The slow cooker does the work, allowing the flavors to meld beautifully over 6-8 hours.

What you’ll get is tender pork, hearty hominy, and a rich green sauce infused with tomatillos, peppers, and spices. It’s a hands-off approach that doesn’t compromise on taste.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make this flavorful stew.

Ingredients for Pork Pozole Verde Recipe Slow Cooker

Slow cooker magic starts with these bold, traditional Mexican ingredients for a rich, hands-off stew.

The pork is the foundation here. Pork shoulder (also called Boston butt) gives you that perfect fall-apart texture after slow cooking. Costco often has great prices on large cuts—buy extra and freeze the rest. For hominy, Goya is the most common brand at regular grocery stores, but any canned variety works. Look for tomatillos that are firm and bright green, not soft or yellowing.

No pork shoulder? Pork loin works in a pinch (though it’s leaner and dries out faster). Chicken thighs are a solid swap if you want a lighter version. Fresh poblano peppers can be tricky to find—frozen works (just thaw and drain). No tomatillos? Try green tomatoes plus an extra tablespoon of lime juice. The oregano? Mexican oregano is ideal, but Mediterranean works too (just use a bit more).

This stew tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove—adding a splash of broth helps revive the flavors. Always add the cilantro and lime fresh when serving.

Step-by-Step Instructions for Pork Pozole Verde Slow Cooker

Here’s the hands-off method for a flavor-packed stew that cooks itself to perfection.

Step 1: Sear the Pork Shoulder

Pat the 2 lb Pork Shoulder dry with paper towels and season generously with 1 tbsp Salt and 1 tsp Black Pepper. Heat 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering.

Working in batches, sear the pork chunks on all sides until deep golden brown, about 3-4 minutes per side. This step locks in juices and builds a flavorful fond. Transfer the seared pork to your slow cooker, leaving the rendered fat in the skillet.

Step 2: Sauté the Aromatics and Roast the Vegetables

In the same skillet, add the diced 1 whole White Onion and cook for 3-4 minutes until softened. Stir in the minced 6 cloves Garlic Cloves, 1 tbsp Ground Cumin, and 1 tbsp Dried Oregano, toasting for 30 seconds until fragrant.

Meanwhile, halve the 1.5 lb Tomatillos and 2 whole Poblano Peppers, then arrange them cut-side down on a baking sheet. Broil for 8-10 minutes until charred and tender. This adds a smoky depth to the stew.

Step 3: Combine and Slow Cook

Transfer the sautéed onion mixture to the slow cooker with the pork. Add the roasted tomatillos, poblano peppers, 2 cans Hominy (drained and rinsed), 4 cups Chicken Broth, and 2 whole Bay Leaves. Stir to combine, ensuring the pork is mostly submerged.

Cook on low for 6-7 hours or high for 4-5 hours until the pork shreds easily with a fork. The stew should have a rich, vibrant green hue with the hominy plump and tender.

Step 4: Finish and Serve

Discard the bay leaves. Shred the pork directly in the slow cooker using two forks, then stir to distribute evenly. Taste and adjust seasoning with additional salt if needed.

Ladle the pozole into bowls and garnish with 0.5 cup Cilantro and a squeeze of 1 whole Lime. The brightness of the lime cuts through the richness, while the cilantro adds a fresh finish.

Storing and Reheating This pork pozole verde recipe slow cooker

Fridge Storage

Let your pozole cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids for easy reheating. Store at 40°F or below for up to 4 days. The flavors deepen overnight as the spices meld. ❄️

Freezer Storage

This stew freezes beautifully for up to 3 months without losing quality. I recommend quart-size freezer bags because they stack efficiently and thaw faster. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

This is my preferred method because it maintains the best texture. Pour pozole into a heavy-bottomed pot, add ¼ cup Chicken Broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Stir occasionally and taste before serving.

Microwave Reheating

For quick lunches, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of broth if it looks dry. 🔥

Serving Fresh

Always add the Cilantro and Lime garnishes fresh when serving. The brightness of the lime cuts through the richness, while the cilantro adds a vibrant finish. This small step makes a big difference in flavor.

Frequently Asked Questions