Pozole Recipe Crock Pot: Slow-Cooked Hominy and Pork Stew

There’s a reason pozole remains a beloved Mexican tradition—this slow-cooked stew delivers deep, comforting flavors with minimal effort. The crock pot method transforms tough pork into tender, fall-apart pieces while hominy soaks up the rich broth.

What makes this version special is its hands-off approach. Simply brown the pork, combine all ingredients in the slow cooker, and let it work its magic over 6-8 hours. The result is a hearty, aromatic stew that fills your kitchen with incredible smells.

You’ll be rewarded with a bowl of perfectly balanced pozole—savory pork, plump hominy, and a broth that’s both robust and subtly spiced. Each spoonful offers warmth and satisfaction that only improves with time.

Serve with traditional toppings like radishes, cabbage, and lime for the complete experience. This dish feeds a crowd and tastes even better the next day.

Ingredients for Pozole Recipe Crock Pot

Hearty pork, plump hominy, and aromatic spices build this traditional stew’s rich, comforting depths.

The pork shoulder is non-negotiable here—bone-in or boneless, but it must have good fat marbling for that melt-in-your-mouth texture. Costco sells it in large cuts perfect for this recipe. Look for hominy labeled ‘white’ or ‘yellow’—either works, but Goya or Juanita’s brands are consistently good. For the chilies, dried guajillos are essential for authentic flavor; find them in the Latin section of most supermarkets or at Mexican specialty stores.

No pork? Chicken thighs work in a pinch (reduce cook time to 4-5 hours). Vegetarian? Try mushrooms or jackfruit for texture. Out of guajillos? Ancho chilies at a 1:1 ratio give a similar mild heat. The broth can be vegetable instead of chicken if needed. Fresh oregano at double the amount if you can find Mexican oregano fresh.

Pozole tastes even better the next day once flavors meld. Refrigerate in airtight containers for up to 5 days, or freeze for 3 months. The toppings—radishes, cabbage, lime—stay fresh separately for 1 week.

Step-by-Step Instructions for Pozole

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare and Brown the Pork Shoulder

Cut the 3 lb Pork Shoulder into 1.5-inch cubes as specified. Pat the pieces dry with paper towels—this ensures proper browning. Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid crowding, add the pork cubes and sear undisturbed for 3-4 minutes per side until deeply browned on all surfaces. You want a rich, caramelized crust that will infuse the broth with depth. Transfer the browned pork to your slow cooker.

Step 2: Toast the Aromatics and Chilies

In the same skillet, add the diced 1 whole White Onion and cook for 5 minutes until softened and translucent. Add the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Stir in the 2 tsp Dried Oregano, 1 tsp Ground Cumin, and 2 tbsp Tomato Paste, cooking for 1-2 minutes until the paste darkens slightly. This step builds the flavor foundation. Tear the 3 whole Dried Guajillo Chilies into pieces and add them to the skillet, toasting for 30 seconds until aromatic.

Step 3: Combine and Slow Cook

Transfer the onion mixture to the slow cooker with the pork. Add the 4 cups Hominy, 6 cups Chicken Broth, 2 pieces Bay Leaves, and 1.5 tsp Salt. Stir to combine, ensuring the pork is submerged in the liquid.

Cover and cook on low for 7-8 hours or high for 4-5 hours. The pozole is ready when the pork shreds easily with a fork and the hominy is tender. Skim off any excess fat from the surface before serving.

Step 4: Serve with Traditional Garnishes

Remove and discard the 2 pieces Bay Leaves before serving. Ladle the pozole into bowls and let everyone customize their serving with the remaining ingredients.

Offer the thinly sliced 1 cup Radishes, shredded 3 cups Green Cabbage, and wedges of 1 whole Lime on the side. These fresh, crisp toppings provide a bright contrast to the rich, hearty stew. Serve with warm tortillas or crusty bread to soak up every last drop.

Essential Equipment for Great pozole recipe crock pot

Slow Cooker Essentials

I always reach for my 6-quart slow cooker for pozole—it perfectly accommodates the 3 lb pork shoulder and all ingredients without overcrowding. Look for models with programmable timers and low/high/keep warm settings.

Skillet for Browning

A heavy 12-inch cast iron skillet is my go-to for searing the pork. The even heat distribution ensures a perfect crust on all 1.5-inch cubes. Lodge makes reliable, budget-friendly options.

Quality Knives

Invest in a sharp 8-inch chef’s knife for breaking down the pork shoulder. A good knife makes cubing 3 lb of meat quick and safe. I’ve used Wüsthof for years with great results.

Measuring Tools

Accurate measurements matter for balance. I keep a set of stainless steel measuring spoons for the 2 tsp oregano and 1 tsp cumin. For liquids, a glass measuring cup handles the 6 cups broth easily.

Immersion Blender

For a smoother broth, I blend the cooked chilies and some liquid right in the pot. A handheld immersion blender works perfectly and minimizes cleanup. 🔥

Serving Bowls

Wide, deep bowls show off this beautiful stew. I love stoneware bowls that hold 2 cups each. They keep the pozole hot longer and provide plenty of room for toppings.

Frequently Asked Questions