Easy Crockpot Red Pozole

Slow Cooker Pozole Rojo: The Ultimate Comfort Food, Made Easy

Some meals are more than just food. They bring tradition, warmth, and comfort to the table. Pozole Rojo is one of those dishes. This hearty Mexican stew, made with tender pork and plump hominy in a rich, spicy red chili broth, is usually saved for holidays and special occasions.

What if you could enjoy this flavorful, comforting meal on a busy weeknight? With a slow cooker, this classic stew can become your new go-to easy dinner.

The Secret to Deep Flavor with Zero Fuss

Pozole, also known as posole, is known for its deep, complex flavor that usually comes from hours of simmering on the stove. The slow cooker gives you the same tender results with much less effort.

Why the Crockpot is the Pozole Hero:

• Fall-Apart Pork: Slow cooking is perfect for tougher cuts like pork shoulder or pork butt. After 6 to 8 hours on low, the pork becomes so tender you can shred it easily with a fork, and it adds great flavor to the broth.
• Chile Perfection: The red broth, or colorado, is built on a base of dried chiles—typically a combination of mild, fruity Ancho and slightly hotter, earthy Guajillo chiles. Instead of standing over a pot, you simply rehydrate these chiles in boiling water and blend them with garlic and spices to create a luxurious, velvety paste that cooks right alongside your pork.
• Set It and Forget It: After you blend your chile paste and add the main ingredients—pork, hominy, broth, and seasonings—to the crockpot, your job is done. You can go about your day and return to the wonderful smell of real Mexican comfort food.

Building Your Slow Cooker Pozole Rojo

The beauty of the slow cooker is how it simplifies the process without compromising the taste.

1. Prep the Pork: Cut a boneless pork shoulder into large pieces. Searing them in a skillet first is optional, but it adds extra flavor and texture.
2. Make the Red Paste: Rehydrate your dried chiles, then blend them with garlic, a little onion, and chicken bouillon. A fine-mesh strainer is your friend here to ensure a silky-smooth broth, free of any tough skin pieces. You can find my Mexican Red Chile Sauce recipe here.
3. Slow Cook: Put the pork, chile paste, chicken broth, and a few bay leaves in your slow cooker. Cook on low for 6 to 8 hours or on high for 4 hours, until the pork is tender enough to shred with a fork.
4. Add Hominy: When the pork is done, take it out, shred it, and put it back in the pot. Stir in a few large cans of drained white hominy, which are the traditional big corn kernels. Let everything cook for another 30 minutes so the hominy warms up and the flavors blend.

The Essential Finishing Touches

Pozole isn’t complete without a variety of garnishes. Cool, crisp toppings are a great contrast to the rich, warm stew. Try setting up a topping bar for a fun family meal.

• Crisp: Finely shredded cabbage or thinly sliced radishes.
• Acid: Fresh lime wedges for squeezing.
• Aromatics: Diced white onion and chopped cilantro.
• Creamy: Sliced or cubed avocado.
• Heat (Optional): A dash of your favorite salsa.

Slow Cooker Pozole Rojo shows that great flavors can be simple. It’s an easy way to enjoy a traditional meal, perfect for sharing at the table and enjoying every warm, spicy bite.

Do you have a secret ingredient for your pozole? I’d love to hear your favorite ways to make it.

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What equipment or kitchen supplies do I need?

• Crockpot
• Cooking Spoon

Red Pozole

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine Mexican

Calories 394 kcal

Equipment

• Crockpot
• Cooking Spoon

Ingredients

  

• 4 lbs pork shoulder
• 1 garlic head
• ¼ onion
• 2 bay leaves
• 8 cups white hominy
• 2 cups Mexican red chile sauce
• 4 tbsp menudo mix
• salt to taste
• 8-10 cups water

Garnish

• 2 cups shredded cabbage
• 1 medium diced onion
• 1 bunch chopped cilantro
• 6 sliced radish
• lime wedges

Instructions

 

• Cut your pork shoulder into chunks and add to a crockpot. Add water, garlic head, onion, bay leaves, and salt to taste. Cover and cook on high for 4 hours.
  4 lbs pork shoulder, 1 garlic head, ¼ onion, 2 bay leaves, 8-10 cups water, salt to taste
• Add hominy, Mexican red chile sauce, and menudo mix to crockpot. Stir to mix. Continue to cook on high for another 2 hours.
  8 cups white hominy, 2 cups Mexican red chile sauce, 4 tbsp menudo mix
• Prep your garnishes. Shred your cabbage, dice your onion, chop your cilantro, slice your radish, and cut your lime wedges.
  2 cups shredded cabbage, 1 medium diced onion, 1 bunch chopped cilantro, 6 sliced radish, lime wedges
• Serve your pozole in a bowl and garnish with your favorite garnishes. Enjoy!

Video

@roni.tapia.gonzalez

Easy & Delicious Crockpot Red Pozole Recipe. There are many different ways to cook Pozole. This is a simple yet delicious way of cooking it. **The recipe for the Mexican Red Chile Sauce is posted on my page. I also add menudo spice and salt to taste. Ingredients • 4 lbs pork shoulder (or meat of your choice) • 8 cups white hominy • 1 garlic head • 1/4 onion • 2 bay leaves • 8-10 cups water • Mexican Red Chile Sauce • 4 tbsp menudo spice mix Garnish ( Optional) • chopped cilantro • diced onion • sliced radish • shredded cabbage • lime wedge #creatorsearchinsights #redpozole #porkpozole #crockpotrecipes #easyrecipe #recetasfaciles #mexicanfood #comidamexicana #cooktok #ronigonzalez #dinnerideas

♬ Amorcito Corazón – Los Panchos

Notes

CLICK ON THE HEART TO VIEW RECIPE VIDEO

Nutrition

Calories: 394kcalCarbohydrates: 37gProtein: 29gFat: 11gSaturated Fat: 3gSugar: 13g

Keyword red pozole, crockpot meal, mexican food

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