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Slow-Cooked Authentic Red Pozole with Pork

A vibrant bowl of red Pozole featuring shredded pork, hominy, and topped generously with sliced radishes, shredded cabbage, and a lime wedge.
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Make traditional pozole rojo, a Mexican pork soup with hominy, using a slow cooker for deep flavor with minimal effort. This recipe focuses on the rich chile base and the ritual of vibrant toppings.

Ingredients

Scale
  • 3 lbs pork shoulder, cut into 2-inch pieces
  • 1 (29 ounce) can white hominy, drained and rinsed
  • 6 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 4 cups chicken broth
  • 1 white onion, quartered
  • 4 cloves garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • For Serving: shredded cabbage, sliced radishes, lime wedges, dried Mexican oregano, diced white onion

Instructions

  1. Place the dried guajillo and ancho chiles in a small saucepan. Cover with water and bring to a boil. Remove from heat, cover, and let the chiles soak for 30 minutes until soft.
  2. While the chiles soak, place the pork shoulder in your slow cooker. Add the chicken broth, quartered onion, garlic, oregano, cumin seeds, salt, and pepper.
  3. Drain the softened chiles, reserving about 1/2 cup of the soaking liquid. Place the soaked chiles in a blender with the reserved liquid and blend until completely smooth. This forms your chile sauce.
  4. Pour the chile sauce over the pork mixture in the slow cooker. Stir to coat the meat.
  5. Cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the pork is very tender and easily shreds with a fork.
  6. Remove the pork from the slow cooker and shred it using two forks. Discard the onion pieces. Return the shredded pork to the slow cooker.
  7. Stir in the drained and rinsed hominy. Cook for an additional 30 minutes to heat the hominy through. Taste and adjust salt as needed.
  8. To serve this Mexican pork soup, ladle the pozole into bowls. Set out the toppings—cabbage, radishes, lime, and onion—so each person can customize their bowl.

Notes

  • For a deeper flavor in your pozole rojo recipe, lightly toast the dried chiles in a dry skillet for 30 seconds per side before soaking them.
  • If you prefer a smoother broth, strain the blended chile sauce through a fine-mesh sieve before adding it to the slow cooker.
  • This stew is excellent for Cinco de Mayo party food because it cooks unattended.

Nutrition

Find it online: https://onedishuniverse.com/slow-cooked-pozole-comfort/