Slow Cooker Pozole Rojo Stew

Slow cooker pozole rojo (posole), a traditional Mexican stew, is a classic comfort food recipe made with dried chiles, pork, and hominy.

Spoonful of slow cooker pozole rojo.

If you’re a fan of soups that pack a lot of flavor, then my Slow Cooker Pozole Rojo is sure to impress. Pozole is a thick stew that is commonly found in Mexico or the U.S. just north of the border. The soup is normally comprised of slow cooked pork, chiles, and a number of yummy toppings. You can easily control how spicy it is, so it’s a hit with my whole family!

Ingredients

Ingredients for slow cooker posole rojo
  • Dried chiles: Use what you have or what you can find! I’ll usually use a mix of ancho chiles, guajillo chiles, or chile de arbol.
  • Canola oil: Used to sear the pork and help the seasonings stick.
  • Pork shoulder: Boneless pork shoulder is flavorful and so tender, it practically melts in your mouth.
  • Oregano: Dried oregano seasons both the stew and the pork shoulder.
  • Chicken broth: Flavorful and a great soup base, I use low sodium broth for my soups.
  • Hominy: Made from dried corn that is treated in lime or another similar acid, I like to use canned white hominy. But you an use dried and cook it if that’s what you have!
  • Onion: White onion adds mild flavor to the chile paste for the stew.
  • Garlic: Pungent, somewhat nutty, and spicy, it also gets added to the chile paste.
  • Limes: Bright, acidic, zesty flavor that is necessary to balance out the final dish.

How to Make Slow Cooker Pozole Rojo

Deseeding dried chili peppers

The heat of your slow cooker pozole rojo comes from the chiles. If you want it milder, start by removing the stems and seeds from your dried chiles. If you like it spicy, leave them in!

Heating dried chili peppers

Next I like to toast my chiles for an extra boost of flavor.

Rehydrating chilies

Then put your dried chiles in a bowl and cover with boiling water. Set aside and let soak.

Seasoning pork

While your chiles are soaking, take the pork shoulder and season with oregano, salt, and pepper.

Searing pork

Then add the canola oil to a pan over medium-high heat and sear the pork until all sides are brown and a slight crust has formed.

Adding broth to slow cooker

Then add the pork to your slow cooker, along with the chicken broth.

Adding seasoning to posole rojo

Add the remaining dried oregano.

Adding onion to slow cooker

And the canned white hominy.

Blending onion and garlic

Now that the chiles have softened, you’ll make the chile paste. Add the onion and garlic cloves to a food processor or blender.

Adding chili liquid to food processor

Then add some of the liquid the chiles had been softening in.

Adding chilies to food processor

Then finish with the rehydrated chiles. Season with some salt, then puree until smooth.

Straining chili sauce

Once blended to as smooth as you can get it, use a mesh strainer and a spatula to strain the chile paste to remove any large chunks. Taste and add more salt and pepper as needed.

Cooked posole rojo

Add the chile paste to the slow cooker and stir to fully combine. Then cover with a lid and cook on low for 8 hours or high for 4.

Slow Cooker Posole Rojo

Once pozole has finished stewing, add the lime juice before serving. Serve alongside your favorite garnishes like shredded cabbage, sliced radishes, or cilantro. And enjoy your Slow Cooker Pozole Rojo!

Frequently Asked Questions

Why does my pozole taste watery?

If you made your own chicken broth using bouillon, you might not have used enough. Alternatively, you might not have used enough chile paste.

What’s the difference between pozole and posole?

Nothing other than a preference! The dish comes from Mexico, and is spelled with a “z” there, but many in the U.S. use an “s.”

What are the 3 types of pozoles?

There is pozole rojo (red), like this recipe, along with pozole blanco (white), and pozole verde (green). They are all made similarly, just with different sauces and chiles used.

Slow cooker pozole rojo.

More Stews

Eat It, Like It, Share It!

Did you try this pozole recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating slow cooker pozole rojo.

Whether it’s a cold day and you’re looking for something to warm you up, or a summer day where you are looking for some flavor, my Slow Cooker Pozole Rojo hits the spot.

Your spoon is waiting.

Slow Cooker Posole Rojo

Slow Cooker Pozole Rojo Stew

Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chiles, pork and hominy.

PREP: 30 minutes

COOK: 4 hours

TOTAL: 4 hours 30 minutes

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Servings8

  • 4 ounces dried chiles (combination of ancho,guajillo, chile de arbol or chiles of choice)
  • 2 tablespoons canola oil
  • 2 pounds boneless pork shoulder (cut in large chunks)
  • 1 tablespoon salt (divided)
  • 1 teaspoon pepper
  • 2 tablespoons dried oregano (divided)
  • 8 cups chicken broth (low sodium)
  • 2 15- ounce cans white hominy (drained and rinsed)
  • 1 medium onion (diced)
  • 6 cloves garlic (peeled and halved)
  • 2 limes (juiced)
  • Remove the stems from each chile shaking out as many seeds as possible and place in a large bowl. Cover chiles with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.

  • While chiles are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork chunks with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in a pan until pieces start to form a crust. This should take about 7-8 minutes.

  • Once the pork is seared, remove from pan and place in the slow cooker insert.

  • Add chicken broth, hominy and remaining 1 tablespoon oregano to the slow cooker.

  • To make the red chile paste, place softened chiles and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic, and remaining 1 teaspoon salt then puree until smooth.

  • Place a fine mesh strainer over a large bowl and pour chile paste over the strainer. Use a spatula to push the chile paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.

  • Pour chile paste into the slow cooker and stir well. Heat on low for 8 hours or high for 4 hours.

  • Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls with optional garnishes.

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Calories: 275kcalCarbohydrates: 17.4gProtein: 25.9gFat: 11.3gSaturated Fat: 2.8gPolyunsaturated Fat: 8.5gCholesterol: 73mgSodium: 1210mgFiber: 2.8gSugar: 3.4g




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