Crock Pot Pozole

Crock Pot Pozole

from realhousemoms.com
380 min
8 servings

Meaty, Mexican comfort food in a bowl - Crock Pot Pozole! This satisfying, savory, slow-cooker recipe inspires cozy suppers around the table!

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds boneless pork loin (cut into 1/2 to 1-inch cubes)
  • 1 large yellow onion (peeled and diced)
  • 2 cloves garlic (minced)
  • 1 jalapeno (seeded and diced)
  • 1 poblano pepper (seeded and chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups chicken stock
  • 29 ounces canned White Hominy (drained)
  • 16 ounces salsa verde
  • 7 ounces canned diced green chilies
  • Chopped cilantro
  • Shredded green cabbage
  • Thinly sliced radishes
  • Lime wedges

Directions

  1. 1

    Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook until seared on all sides.

  2. 2

    Add the onion, jalapeno, and poblano peppers to the skillet and saute until softened, about 5 minutes.

  3. 3

    Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent it from burning. Add the salt, pepper, and cumin and stir to distribute the spices.

  4. 4

    Transfer the pork and veggies to a 6-quart slow cooker. Pour in the chicken stock, hominy, salsa verde, and diced green chiles. Stir to combine.

  5. 5

    Cover and cook on LOW for 6 hours, or on HIGH for 2 hours and then LOW for 1 hour.

  6. 6

    Stir the soup and check the seasoning, adding salt and pepper to taste as needed.

  7. 7

    Portion into bowls and top with shredded cabbage, sliced radishes, cilantro, and/or lime wedges for garnish. Serve warm.