Slow Cooker Pork Pozole
by Editorial Staff
Slow cooker pork pozole is sorta a cheater’s version of authentic Mexican pozole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch (10-cm) pieces
- Coarse salt
- 1 medium white onion (about 1 cup), chopped, plus more for serving
- 4 garlic cloves, minced
- 2 tablespoons chilli powder
- 4 cups canned chicken broth or homemade low-sodium chicken stock
- Two (15-ounce) cans hominy, drained and rinsed
For serving
- Chopped avocado
- Sliced radishes
- Fried corn tortilla strips or tortilla chips
- Lime wedges
Directions
- Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
- In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
- In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chilli powder and sauté until softened, about 6 minutes.
- Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
- Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
- Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired
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