Pozole Soup Recipe

Slow Cooker Pozole 
Mexican Hominy Soup/Stew with Pork
Submitted By: Taz


2 lbs Pork Tenderloin - cut into bite sized pieces
1Tbs Olive Oil
1 medium Red Onion - chopped (apx 2 cups)
2 Roma Tomatoes - seeded and small chopped
4 large cloves Fresh Garlic – minced
4 Cups Chicken Stock - can substitute with plain water if desired
2 (4.5oz) Cans Chopped Green Chiles - drained
2 (15oz) Cans White Hominy - rinsed and drained
1 (15oz) Can Pinto Beans - rinsed and drained
1 (28oz) Can Diced Tomatoes with juices - puréed
1 Tbs Dried Mexican Oregano
1 tsp Smoked Paprika
2 tsp Ground Cumin
⅛ - ¼ tsp Crushed Red Pepper - amount to taste
⅛ tsp Ground Cloves
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Green Onion - chopped
Green and/or Red Cabbage - shredded fine
Radish - sliced thin or julienned
Avocado - sliced or diced
Shredded Cheddar Cheese
Sour Cream
Fresh Cilantro - chopped
Lime Wedges
Corn or Flour Tortillas

  1. Heat olive oil in large skillet over medium-high heat until shimmering - Add pork and brown on all sides (apx 8-10 minutes) - Remove from heat and transfer to the crock of a 5-6 quart slow cooker (Crock Pot®) - Make sure you get all of the juices
  2. Add remaining ingredients to the slow cooker (I suggest apx ½ tsp black pepper and leave out the salt until the end if needed)
  3. Cover and cook on low for 8-10 hours
  4. Adjust seasoning
  5. Serve hot with optional garnish(s)

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