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Hearty Slow Cooker Pork Green Chile Pozole

slow cooker pork green chile pozole - featured image
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A comforting and flavorful slow cooker pozole featuring tender pork shoulder, roasted green chiles, and hominy simmered in a rich broth. Perfect for cozy dinners with minimal prep.

Ingredients

Scale
  • 3 pounds pork shoulder, trimmed and cut into large chunks
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 4–5 medium roasted Hatch or Anaheim green chiles, peeled and chopped (or 4 oz canned green chiles)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth (preferably low-sodium)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Juice of 2 fresh limes
  • Optional toppings: thinly sliced radishes, shredded cabbage, chopped cilantro, diced avocado, tortilla chips

Instructions

  1. Pat pork shoulder chunks dry and season generously with salt and pepper. Optionally brown pork in a skillet with 1 tablespoon oil over medium-high heat until golden on all sides, about 3-4 minutes per side. Transfer to slow cooker.
  2. Preheat oven to 450°F. Roast whole green chiles on a baking sheet for 15-20 minutes, turning occasionally, until skins blister and blacken. Place in a bowl, cover with plastic wrap or towel, and steam for 10 minutes. Peel, seed, and roughly chop chiles.
  3. In a blender or food processor, puree roasted green chiles with 1 cup broth until smooth. Add puree to slow cooker.
  4. Add diced onion, minced garlic, drained hominy, cumin, oregano, and remaining broth (about 5 cups) to slow cooker. Stir to combine and ensure ingredients are submerged.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours until pork is tender and shreds easily. Check seasoning halfway through and adjust salt and pepper as needed.
  6. Just before serving, stir in fresh lime juice and taste to adjust seasoning.
  7. Serve pozole hot with optional toppings such as radishes, cabbage, cilantro, avocado, and tortilla chips.

Notes

Optional browning of pork adds flavor but is not required. Steaming chiles after roasting makes peeling easier and prevents bitterness. Adjust seasoning halfway through cooking. If broth is too thin near the end, uncover and cook on high for 30 minutes to thicken. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, pork pozole, green chile, hominy, comfort food, easy recipe, Mexican stew

Find it online: https://snappyspoon.com/hearty-slow-cooker-pork-green-chile-pozole-recipe-easy-and-delicious/