Slow Cooker Pork Pozole with Red Chile


(SERVES 4-6)

  • 4 oz. of dried chile (choose your favorite combination between ancho, guajillo or arbol). TIP: WE LIKE TO MIX ALL 3!
  • 2 tbsp. of corn or canola oil
  • 2 lbs. of boneless pork shoulder cut in large chunks
  • 8 cups of water or chicken broth
  • 1 25 oz. can of Juanita’s Mexican Style Hominy drained and rinsed. TIP: ADD A SECOND CAN IF YOU REALLY LOVE HOMINY!
  • 1 medium onion diced
  • 6 cloves of garlic peeled
  • 2 tsp. of salt
  • 2 tsp. of pepper
  • 1 tbsp. of oregano


  • Lime
  • Shredded Cabbage
  • Radish
  • Avocado
  • Onion
  • Chile flakes
  • Tortillas or Tostadas


  1. Remove stems and seeds from chiles and place in a large bowl. Cover with boiling water and soak for 30 minutes.
  2. Heat oil in pan over high heat. Add pork, add salt, pepper and oregano. Brown on all sides about 6 – 8 minutes.
  3. Once pork is seared on all, sides place in slow cooker. We recommend using a liner for easy clean up.
  4. Place soaked chiles in a blender with 1 ½ cups of the liquid and puree until smooth.
  5. Place fine mesh strainer over a bowl and pour in the chile paste from the blender. Using a spatula push the chile paste through the strainer to remove any large pieces. Taste the paste and add salt/pepper if needed.
  6. Add Hominy, chile paste, garlic and onion to the meat and stir well.
  7. Add 8 cups of water or chicken broth and cover.
  8. Heat on low for 6-8 hours or on high for 4 hours.
  9. Prepare toppings so each person can add what they like to their pozole

Download the recipe here