Easy Slow Cooker Mexican Pozole Rojo Recipe – A Hearty, Comforting Classic
This Easy Slow Cooker Mexican Pozole Rojo is a bold and comforting pork stew with red chile broth, hominy corn, and rich, authentic flavor — made effortlessly in the crockpot.
Ingredients
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2–2.5 lbs pork shoulder, cut into chunks
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2 (15 oz) cans hominy, drained
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3 dried guajillo chiles (stemmed and seeded)
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2 dried ancho chiles (stemmed and seeded)
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½ onion
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4 garlic cloves
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½ cup chile soaking liquid or broth
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1 tsp Mexican oregano
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2 bay leaves
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4 cups chicken or pork broth
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Salt to taste
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Toppings: lime wedges, shredded cabbage, radishes, diced onion, tostadas
Instructions
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Toast and soak dried chiles for 15 minutes.
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Blend softened chiles with onion, garlic, and soaking liquid until smooth.
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(Optional) Brown pork chunks in a skillet.
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Add pork, chile sauce, hominy, broth, oregano, bay leaves, and salt to slow cooker.
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Cook on LOW 7–8 hours or HIGH 4–5 hours until pork is tender.
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Remove bay leaves, shred pork in the pot, and adjust seasoning.
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Serve hot with traditional garnishes and nori or tostadas.
Notes
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Browning pork adds flavor but is optional.
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For spicier pozole, add a chile de arbol to the sauce.
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Keeps well in the fridge and freezer.