Looking for a cozy soup that’s full of Mexican flare? Try this insanely easy pork stew that’s all made in the slow cooker!
Fall is officially here loves and you know what that means… Hello soup season! More specifically, hello crock pot soup season! And this year I’ve decided to make all the crock pot soups I can think of. (Honestly I feel like I tell myself that every year, BUT I just got a brand new crock pot so this is really my excuse to break it it. 😉 ) And I’m starting off hot with one of my incredibly easy and delicious family favorites: slow cooker pork pozole! It’s hearty, spicy and loaded with Mexican chiles, herbs and spices!
What is pozole?
For those of you that have never had it, pozole is a brothy Mexican soup/stew that’s traditionally made with hominy and some sort of meat (usually pork). It can either be red or green (depending on the type of chiles you use), is a little spicy and is usually topped with shredded cabbage, limes and radishes. Most traditional recipes will call for cooking the soup all day on the stove where it needs constant attention which is generally why pozole is known as being a “labor of love.” (However, my crock pot version is much easier and simpler!)
What is hominy?
In simple terms, hominy is a type of corn kernel that’s been soaked in a solution to allow it to “puff up” to twice it’s normal size. It’s usually used to make grits or corn tortillas and has a more “earthy” flavor than normal sweet corn. I personally love adding hominy to this soup because it makes it a little heartier and complements the spiciness of the chile peppers.
What kind of pork should I use for this recipe?
I used boneless pork ribs for this recipe and they were absolutely perfect! All you need to do is trim off any excess fat, cut the pork into bite sized pieces, season it with a little salt and pepper and you’re good to throw it into the crock pot!
- Browning the meat: Some recipes will suggest that you “brown the meat” which is searing the pork in a pan before adding it to the crock pot. Personally, I don’t think this step is 100% necessary. (It’s really more for looks as the meat comes out a little darker.) I’ll usually only do this if I have company coming over or if I’m not pressed for time. Otherwise I’ll just throw the raw seasoned meat into the crock pot with everything else and let it cook from there. But if you’re interested in browning the pork beforehand then here are directions on how to do it:
- Cut the meat into bite sized pieces and season it with salt and pepper.
- Heat a large pan over high heat and spray it with non-stick cooking spray. Once the pan is hot, add the pork pieces and let them sear for 1-2 minutes. Then flip the pieces and sear for an additional minute on the other side.
- Add the pork to the crock pot immediately after searing. (The pork will still be raw in the center but will finish cooking in the slow cooker.)
Side Note: I always buy my pork products from Sprouts because their pork is only fed a 100% vegetarian diet and has no antibiotics or added hormones ever!
I’m a firm believer that toppings really make all the difference, especially when it comes to soup! Here are a few of my favorite toppings that really put this soup over the top!
- Shredded cabbage or lettuce
- Sliced radish
- Cotija cheese
- Extra lime
- Crushed tortilla chips
Use as many or as little of each as you want. 🙂
I really hope you all love this healthy slow cooker pork pozole just as much as we do loves! It’s become a staple in our house lately and is the perfect comfort food for fall!
More recipes like this:
- One Pot Mac n’ Cheese
- Slow Cooker Carnitas Tacos with Mexican Corn Salsa
- Easy Sheet Pan Shrimp Fajitas
- BBQ Turkey Meatballs
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Slow Cooker Pork Pozole
- 2½ lbs. boneless pork ribs
- 3½ cups unsalted chicken stock (or vegetable broth)
- 2 15 oz. cans hominy
- 1 can green chiles, drained (use mild or hot depending on hot spicy your want it)
- 1 14.5 oz. can fire roasted tomatoes (including juice)
- 1 medium white onion, diced
- 6 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely diced
- 2 Tbsp chili powder
- ½ tsp ground cumin
- 2 tsp oregano
- 1 tsp salt
- 2 bay leaf
- 1 lime, juiced
- cilantro, chopped
- Cut pork into 1 inch pieces and season with salt and pepper. Place them in you crock pot.
- Add the rest of the ingredients except the lime juice and stir them together. Place the lid on your crock pot and cook on low for 6-7 hours or high for .
- Once done, stir in the lime juice and cilantro and serve. Optional: You can also shred the pork pieces with a fork before adding the lime juice and cilantro if you don't want large chunks.