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Slow Cooker Pork Pozole is an easy soup boasting warm, rich flavor. The ground pork, hominy and fire roasted tomatoes are the start of this meal. You will love this soup to warm you on a cold day. This is perfect for game-day or for weeknight meals.
Have you heard of pozole before? It is a Mexican-style soup that is both hearty and comforting boasting rich flavors but still a light soup. Something I leaned that is really interesting is that the original dish dates way back to Aztec times, before Columbus discovered America. Amazing, right?
Today’s Slow Cooker Pork Pozole is a take on pozole but modified to be a bit different so I cannot call this an authentic bowl of pozole soup. But with that said this version is so darn good. I seriously could not stop eating this soup. I plan to make a double batch next time and will freeze half of it.
I love rotating this Pork Pozole with this Instant Pot Pork Chili Verde, Easy Pork Chili and this Zesty Bean Posole Soup. The starts of this soup are the ground pork, the white hominy, fire roasted tomatoes and the ancho chile powder. I really feel like those are the ingredients that meld together to create the delicious flavors that you get in this soup. If you haven’t used hominy before you need to give it a try. You can usually find cans of it in the Mexican section on the grocery store or near the canned beans and vegetables.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: This recipe mixes onion and garlic along with diced green chiles. The combination is light and nice with the pork.
- Spices: The spices in this soup are Mexican oregano and ancho chile powder. These add so much flavor to the soup. You can use regular oregano if that is what you have.
- Pork: Ground pork is the star of this soup. You also can use ground sausage or ground beef.
- Hominy: Hominy is a great addition to this soup. Hominy is dried corn that has been processed and then soaked to remove the outer hull. You can use regular canned corn or sweet corn in place of the hominy.
How to You Make this Pork Pozole
The nice thing with this Slow Cooker Pork Pozole is how easy it is to make.
You will need to cook your ground pork first, but that only takes 5-6 minutes.
At the end of cooking your pork you will want to add in the spices to help them bloom and become fragrant.
Once you do this you add everything in the slow cooker and let it do its work.
Storage Tips
- Store the leftover soup in an airtight container for up to 4 days. To reheat you can heat on the stove or in the microwave.
- You also can freeze this soup. Let it cool completely and then store in the freezer for up to 3 months in an airtight container.
More Pork Recipes
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Slow Cooker Pork Pozole
Ingredients
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 4 cloves garlic , minced
- 1 pound ground pork
- 2 teaspoon Mexican oregano , {or regular oregano}
- 1 1/2 teaspoon ancho chile powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 bay leaves
- 1 can diced chiles
- 1 can fire roasted tomatoes , {or diced tomatoes}
- 1 can white hominy, rinsed and drained
- 4 cups chicken stock
- cilantro, Freshly chopped, to garnish
- Radishes, sliced, to garnish
- Questo Fresco, crumbled, to garnish
Instructions
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat.
- Add the onion, garlic and a dash of salt and sauté for 2 minutes.
- Add the ground pork and cook until browned and cooked through. Add the Mexican oregano, ancho chile powder, salt and pepper and sauté for another 1-2 minutes, until the spices become fragrant.
- Add the meat mixture into your slow cooker along with the bay leaves, diced chiles, fire roasted tomatoes, white hominy and chicken stock.
- Cover and cook on low for 5 hours or high for 3 hours.
- Serve in soup bowls and garnish with sliced radish, cilantro and freshly chopped cilantro.
Notes
- You can easily add additional vegetables to this soup: zucchini, carrots and bell peppers.
- Beans would also be a nice addition: try black beans or kidney beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great, easy soup!
Love this recipe – today is the second time making it – I used dried red and green hatch chiles – you need to fix last line in second paragraph under Instructions in the recipe – should be one low and one high (sorry – I’m an old retired secretary – we never had
Spell-check in those days). Anyway this is a wonderful recipe – thanks. Lueretta
Thanks for much for letting me know! I changed it. I am glad you enjoy this soup!
Y’all this is so good! Used local roasted hatch chiles and it is so so good. Not too spicy. I recommend deglazing the pan with some of the chicken broth, you don’t want to lose all those browned bits of flavor!
I love that idea of the hatch chiles. Thanks for sharing!