Crock Pot Pozole

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

Posole is a Significant South-of-the-Border Soup!

Pozole (or posole) is symbolic among the indigenous people of Mexico. The main ingredient of this dish is corn (or, in the case of this recipe, hominy). Pozole made from maize – the sacred corn crop of the ancient Mayans and Aztecs – was served as a ceremonial dish to the most important leaders. Today it is served for special occasions, like Mexico’s Independence Day or Christmas Eve. 

In addition to corn, crock pot pozole is made with vegetables and some seafood or meat. (The scandalous pozole meat used in the ancient sacrificial rituals is the stuff podcasts are made of – google this shocker for yourself!) 

Modern-day posole is made with tender pollo or pork, loaded with various peppers, flavored with cumin, and served with creative toppings like shredded cabbage, avocado slices, radishes, and cilantro. The aromatic flavors will win you over!

Other Recipes to Serve with Crock Pot Pozole

• Roasted Tomatillo Salsa is mild, yummy, and perfect for dipping tortilla chips or adding to posole!
• Mexican Street Corn Dip can’t be beat for an original yet traditional, south-of-the-border side dish!

Ingredients

Meat: Boneless, cubed pork loin browned in olive oil makes for a tender, savory soup that is fantastic!

Corn: While some posole recipes call for regular yellow corn, we use a more authentic white hominy here. You can buy cans of hominy in the vegetable aisle of your grocery.

Veggies: Diced green chilies, a fresh jalapeno, and a poblano pepper give this soup just the right amount of gentle spiciness, along with a large onion, a clove of garlic, and a jar of salsa verde!

Stock: Chicken stock adds to the savory flavor of the recipe, though vegetable stock could also be used.

Seasonings: This soup has so many layers of flavor, thanks in part to the cumin, salt, and pepper that round it out beautifully.

Garnish: A sprinkling of finely chopped cilantro adds a gentle sweetness and gorgeous color to the finished soup bowls!

How to Make Pozole in a Crock Pot

STEP ONE: In your favorite skillet, brown 2 pounds of bite-sized cubes of pork over medium-high heat with a little olive oil. Add one sliced onion, 1 diced jalapeno, and 1 diced poblano pepper to the pan and cook until softened.

STEP TWO: Add 2 finely chopped cloves of garlic and cook another minute. Season with 1 teaspoon each of salt, pepper, and cumin.

STEP THREE: Add the pan’s contents to the crock pot. Pour in 4 cups (32 oz) chicken stock, 1 16-oz jar of salsa verde, and 1 large can (29 oz) of drained hominy. Cover and cook slow on low for 6 hours (or fast on high for 2 hours, then low for 1 additional hour).

STEP FOUR: Ladle the soup into big bowls, garnish with chopped cilantro, and top with your choice of traditional Mexican toppings, from avocado to tortilla strips. Then, enjoy time around the table!

Tips for Success

• Low-sodium chicken broth reduces the potential saltiness.
• Make sure to drain and rinse the hominy to reduce sodium content.
• This soup is naturally gluten-free!
• Using both hominy and yellow corn works just fine!
• You don’t have to thoroughly cook the pork in the skillet, just brown it. The slow cooker will take care of the rest.

What Exactly is Pozole?

Pozole is an authentic Mexican brothy soup/stew made with corn, meat, and salsa. There are three different types of pozole (and many variations on the recipes!).

• The first type is Pozole Blanco (white), made with garlic instead of chiles.
• The second type is Pozole Rojo (red), where the meat is made with roasted tomatoes and guajillo chiles.
• The third type is Pozole Verde (green), which seems to be the most common, using loads of peppers and tomatillo salsa.

All three types are topped with fresh garnishes like toasted pumpkin seeds, shredded cabbage, sliced radishes, lime wedges, or avocado slices.

What is Hominy?

Our grandmothers would have laughed at this question, as hominy used to be a staple on the Sunday dinner table. But the truth is, hominy isn’t exactly common in our diets anymore. 

So, where does hominy come from, and what is it made of? Hominy is one of the many ways corn is prepared (Think grits, polenta, or tortillas.) Hominy comes from whole kernels of dried corn soaked in an alkaline solution (like limewater) and then rinsed repeatedly. The soaking and rinsing remove the hulls, keep the corn from sprouting (important to the ancient tribes who needed the corn to last longer) and make the kernels plump and soft. These fluffy kernels of corn have a buttery, complex flavor (like soft popcorn) and make an excellent side vegetable or soup filler.

Other Savory, South of the Border Soup Recipes

• Mexican Beef and Vegetable Soup
• Southwest Quinoa Soup
• Instant Pot Taco Soup
• One Pot Enchilada Soup
• Homemade Black Bean Soup
• Instant Pot Chicken Tortilla Soup

*This post originally posted on 10/01/2013.