Slow Cooker Pozole Rojo with Pork and Hominy

Name: Slow Cooker Pozole Rojo with Pork and Hominy
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3.5 lb boneless pork shoulder, cut in large chunks; 2 (25 oz) cans white hominy, drained and rinsed; 8 dried guajillo chiles; 3 dried ancho chiles; 2 dried chiles de árbol (optional); 1 medium white onion (half for sauce, half chopped for topping); 6 garlic cloves; 6 cups low-sodium chicken broth; 2 bay leaves; 2 tsp Mexican oregano, divided; 1 tsp ground cumin (optional); 1 tbsp apple cider vinegar (optional); 1 tbsp neutral oil; 2.5 tsp kosher salt, divided; 1/2 tsp black pepper; Toppings: 3 cups shredded green cabbage, 1 cup sliced radishes, 1/2 cup chopped cilantro, 3 limes

Imperial October 21, 2025October 21, 2025

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 8 hours (LOW)
Total Time: 8 hours 25 minutes

Quick Ingredients

3.5 lb boneless pork shoulder, cut in large chunks
2 (25 oz) cans white hominy, drained and rinsed
8 dried guajillo chiles; 3 dried ancho chiles; 2 dried chiles de árbol (optional)
1 medium white onion (half for sauce, half chopped for topping)
6 garlic cloves
6 cups low-sodium chicken broth
2 bay leaves
2 tsp Mexican oregano, divided; 1 tsp ground cumin (optional)
1 tbsp apple cider vinegar (optional)
1 tbsp neutral oil
2.5 tsp kosher salt, divided; 1/2 tsp black pepper
Toppings: 3 cups shredded green cabbage, 1 cup sliced radishes, 1/2 cup chopped cilantro, 3 limes

Do This

1) Toast guajillo/ancho chiles 30 sec/side; soak in hot water 20 min until pliable.
2) Blend softened chiles with 1/2 onion, garlic, oregano, cumin (optional), 1 cup broth, and vinegar (optional) until smooth.
3) Season pork with 1.5 tsp salt and pepper; brown in 1 tbsp oil, 3–4 min/side (optional but flavorful).
4) Add pork, hominy, bay leaves, chile purée, remaining 5 cups broth, and 1 tsp salt to slow cooker; stir.
5) Cook on LOW 8 hours (or HIGH 4.5 hours) until pork is very tender.
6) Remove bay leaves, shred pork, stir in 1/2 tsp oregano; adjust salt and a squeeze of lime.
7) Ladle into bowls; top with cabbage, radishes, cilantro, chopped onion, and more lime.

Why You’ll Love This Recipe

Slow cooker ease: big, bold pozole flavor with minimal hands-on time.
Deep, authentic chile taste from guajillo and ancho—rich, fruity, and gently smoky.
Customizable heat and toppings so everyone builds their perfect bowl.
Even better the next day—ideal for meal prep and feeding a crowd.

Grocery List

Produce: White onion, garlic, green cabbage, radishes, cilantro, limes
Dairy: None
Pantry: 3.5 lb boneless pork shoulder, dried guajillo chiles, dried ancho chiles, optional chiles de árbol, canned white hominy, low-sodium chicken broth, bay leaves, Mexican oregano, ground cumin (optional), apple cider vinegar (optional), neutral oil, kosher salt, black pepper

Full Ingredients

Pork & Pozole

3.5 lb boneless pork shoulder, trimmed and cut into 3–4 inch chunks
2 (25 oz / 709 g each) cans white hominy, drained and rinsed
6 cups (1.4 L) low-sodium chicken broth
2 bay leaves
1 tbsp neutral oil (avocado, canola, or vegetable)
2.5 tsp kosher salt, divided, plus more to taste
1/2 tsp freshly ground black pepper

Guajillo–Ancho Chile Purée

8 dried guajillo chiles (about 1.5 oz / 42 g), stemmed and seeded
3 dried ancho chiles (about 1 oz / 28 g), stemmed and seeded
2 small dried chiles de árbol, stemmed and seeded (optional, for heat)
1/2 medium white onion, roughly chopped
6 garlic cloves, peeled
1.5 tsp dried Mexican oregano, crumbled
1 tsp ground cumin (optional)
1 tbsp apple cider vinegar (optional, for brightness)
1 cup of the chicken broth (from the 6 cups above)

To Serve (Classic Garnishes)

3 cups finely shredded green cabbage
1 cup thinly sliced radishes (about 8–10 radishes)
1/2 medium white onion, finely chopped
1/2 cup coarsely chopped fresh cilantro leaves and tender stems
3 limes, cut into wedges
Pinch of dried Mexican oregano for the table (optional)

Slow Cooker Pozole Rojo with Pork and Hominy – Closeup

Step-by-Step Instructions

Step 1: Toast and soften the dried chiles

Heat a dry skillet over medium heat. Press the guajillo and ancho chiles flat and toast 30 seconds per side until fragrant and slightly darkened—do not burn. Transfer to a bowl and cover with very hot water. Weigh down with a small plate to keep submerged and soak for 20 minutes until pliable. Drain and discard the soaking liquid (it can be bitter).

Step 2: Blend the chile purée

In a blender, combine softened chiles, 1/2 onion, garlic, 1.5 tsp Mexican oregano, cumin (if using), vinegar (if using), and 1 cup of the chicken broth. Blend on high for 60–90 seconds until completely smooth. For an ultra-silky broth, pass the purée through a fine-mesh sieve, pressing on solids. Set aside.

Step 3: Season and sear the pork (optional but recommended)

Pat the pork dry. Season with 1.5 tsp kosher salt and the black pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Sear pork in batches until well browned, 3–4 minutes per side (6–8 minutes total per batch). Transfer browned pork to the slow cooker. If skipping the sear, place seasoned pork directly into the slow cooker.

Step 4: Load the slow cooker

Add the drained hominy, bay leaves, chile purée, remaining 5 cups broth, and 1 tsp kosher salt to the slow cooker. Stir to combine and nestle pork pieces so they are mostly submerged.

Step 5: Cook low and slow

Cover and cook on LOW for 8 hours (or on HIGH for 4.5 hours) until the pork is very tender and shreds easily and the hominy is plump and flavorful. Avoid lifting the lid during cooking if possible.

Step 6: Shred, season, and brighten

Remove and discard bay leaves. Shred pork with two forks and return it to the pot. Stir in an additional 1/2 tsp Mexican oregano (crushed between your fingers). Taste and adjust seasoning—add more salt as needed and a squeeze of fresh lime juice for brightness.

Step 7: Garnish and serve

Ladle pozole into warm bowls. Top generously with shredded cabbage, radish slices, chopped cilantro, and chopped onion. Serve with lime wedges and a pinch of dried oregano at the table.

Pro Tips

For deeper flavor, strain the chile purée and quickly “bloom” it in a hot skillet for 1–2 minutes before adding to the slow cooker.
Rinse hominy well to remove canning liquid so the broth stays clean and bright.
Control heat with chiles de árbol—use 1 for mild warmth, 2–3 for noticeable heat.
Skim excess fat at the end for a lighter broth, or chill overnight and remove the set cap before reheating.
Warm bowls before serving to keep the pozole piping hot under all those cool, crunchy toppings.

Variations

Chicken Pozole Rojo: Substitute 2.5 lb bone-in, skinless chicken thighs. Cook on LOW 4–5 hours (or HIGH 3–3.5), remove bones, shred, and return to the pot.
Vegetarian Pozole Rojo: Swap pork for 1.5–2 lb mixed mushrooms (oyster/cremini) and use vegetable broth. Add 1 tbsp soy sauce for extra savoriness.
Smoky Heat: Blend 1 chipotle in adobo with the chile purée for subtle smokiness and a touch more heat.

Storage & Make-Ahead

Store pozole (without garnishes) in airtight containers up to 4 days in the refrigerator or freeze up to 3 months. Cool completely before freezing. Reheat gently on the stovetop until steaming; add a splash of broth or water if it thickens. Keep toppings fresh and separate until serving. Pozole tastes even better the next day as the flavors meld.

Nutrition (per serving)

Approximate for 1 of 8 servings: 520 calories; 37 g protein; 25 g fat; 24 g carbohydrates; 6 g fiber; 850 mg sodium. Values will vary with salt use, pork trim, and toppings.