Slow Cooker Shortcut Red Pozole On Top

This Slow Cooker Shortcut Red Pozole On Top recipe offers a convenient twist on the traditional Mexican hominy stew. Tender pork shoulder simmers alongside aromatic spices, green chilies, and a savory blend of red enchilada sauce and chicken broth, all effortlessly prepared in a slow cooker.

Topped with vibrant garnishes like shredded cabbage, radish slices, and creamy avocado cubes, this hearty pozole promises to warm both hearts and bellies with its rich flavors and comforting appeal. Perfect for any occasion, it’s a delightful dish that brings the flavors of Mexico straight to your table with minimal effort.

Slow Cooker Shortcut Red Pozole On Top

Ingredients:

1 medium Yellow Onion , peeled and chopped

1 2-pound Pork Shoulder , trimmed of excess fat and string removed if tied

4 Garlic Cloves , peeled and diced

1 4-ounce can mild Green Chilies

1 25-ounce can White Hominy

1 15-ounce can Yellow Hominy

½ teaspoon ground Cumin

1 Jalapeno Pepper , seeded and sliced into thin rings

2 15-ounce cans Red Enchilada Sauce (select a gluten-free option if needed)

4 cups Low Sodium Chicken Broth

Optional Garnishes: shredded cabbage , radish slices, small avocado cubes, lime wedges, shredded cheese, tortilla strips

Instructions:

In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.

Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth.

Cook on HIGH for 7 hours or until the meat is fully cooked.

Remove the pork onto a plate or cutting board.

Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.

Serve with garnishes.

Note: the pozole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.

Enjoy !!

Notes:

Pork Shoulder Selection: Choose a 2-pound pork shoulder with excess fat trimmed and any string removed before placing it in the slow cooker. This ensures easier preparation and a cleaner final dish.

Layering Ingredients: Follow the specified order when layering ingredients in the slow cooker to ensure even distribution of flavors. Start with onions as a base, followed by garlic, green chilies, both white and yellow hominy for texture variation, ground cumin for its distinctive earthy flavor, jalapeno slices for a hint of heat, and finally, the red enchilada sauce and chicken broth to create the flavorful broth.

Cooking Time: Cooking on HIGH for 7 hours ensures the pork shoulder becomes tender and fully cooked, allowing it to shred easily with forks. Adjust cooking time slightly based on your slow cooker’s efficiency and the desired tenderness of the meat.

Shredding Pork: After cooking, remove the pork shoulder from the slow cooker to a separate plate or cutting board to shred. Discard any unwanted pieces of fat before returning the shredded pork to the slow cooker. This step ensures the pozole is lean and flavorful.

Garnishing Options: Enhance the pozole with optional garnishes such as shredded cabbage for crunch, radish slices for a peppery bite, small avocado cubes for creaminess, lime wedges for a tangy twist, shredded cheese for richness, and tortilla strips for added texture. These garnishes not only enhance flavor but also add visual appeal to the dish.

Storage and Serving: For deeper flavors, refrigerate the pozole in a sealed container once cooled. This allows the ingredients to meld further before reheating and serving. Enjoy this comforting dish with family and friends, savoring the rich flavors of Mexican cuisine made easy in your slow cooker.

Nutrition Information:

Serving: 1serving

Frequently Asked Questions:

Can I use a different type of meat instead of pork shoulder?

Yes, you can substitute the pork shoulder with other cuts of pork like pork loin or pork tenderloin. You can also use chicken or beef if you prefer.

How spicy is the dish with the jalapeno pepper and green chilies?

The spice level can vary depending on the jalapeno pepper and green chilies used. If you prefer a milder flavor, you can reduce the amount of jalapeno or use mild green chilies. Adjust the spice level according to your taste.

Can I make this recipe without a slow cooker?

Yes, you can adapt the recipe for stovetop or oven cooking. For stovetop, simmer the ingredients in a large pot over low heat for a few hours until the meat is tender.

For oven cooking, transfer the ingredients to an oven-safe dish, cover, and bake at a low temperature (around 300°F or 150°C) for several hours.

Can I prepare the pozole ahead of time?

Yes, you can make the pozole ahead of time and refrigerate it. In fact, allowing the flavors to meld overnight can enhance the taste.

Simply cool the cooked pozole, transfer it to a sealed container, and refrigerate.

Reheat before serving and adjust the seasoning if needed.

Can I customize the garnishes?

Absolutely! The listed garnishes are suggestions, but you can personalize them based on your preferences.

Feel free to add or omit garnishes as desired. Some other popular garnishes for pozole include chopped cilantro, diced onions, and hot sauce.

Can I adjust the spiciness of the pozole?

Absolutely! If you prefer a milder flavor, you can reduce or omit the jalapeno pepper and mild green chilies. Conversely, if you like it spicier, you can add more jalapeno or use hot green chilies.

Can I freeze the leftovers?

Yes, you can freeze the leftover pozole. Allow it to cool completely, then transfer it to airtight containers or freezer bags.

Label them with the date and freeze for up to 3 months.

Thaw in the refrigerator before reheating.