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Slow Cooker Pork Pozole Verde

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Pozole Verde
  • 2–3 lbs (900 g–1.3 kg) pork shoulder or pork butt, cut into large chunks
  • 1 large onion, quartered
  • 4 cloves garlic
  • 2 cups tomatillos, husked and rinsed
  • 2–3 jalapeños (or more for heat)
  • 1 bunch fresh cilantro, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 6 cups chicken or pork broth
  • 2 cans (15 oz each) hominy, drained and rinsed
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Optional Garnishes
  • Shredded cabbage or lettuce
  • Diced radishes
  • Lime wedges
  • Chopped onions
  • Avocado slices
  • Crushed tortilla chips or tostadas

Instructions
 

  • Step 1: Prepare the Green Sauce (Salsa Verde) : In a blender, combine tomatillos, jalapeños, cilantro, onion (1/2 onion from recipe), garlic (2 cloves), cumin, oregano, and 1 cup of broth. Blend until smooth. Set aside.
  • Step 2: Brown the Pork (Optional) : Heat olive oil in a skillet over medium-high heat. Brown pork chunks on all sides to enhance flavor.
  • Step 3: Assemble in Slow Cooker : Add browned pork (or raw if skipping browning), remaining onion, garlic cloves, bay leaf, remaining broth, and blended green sauce to the slow cooker. Stir to combine and season with salt and pepper.
  • Step 4: Slow Cook : Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until pork is tender and easily shredded.
  • Step 5: Add Hominy : About 30 minutes before serving, add drained hominy. Stir to combine.
  • Step 6: Shred Pork : Remove pork chunks, shred using two forks, and return to the slow cooker. Stir to combine.
  • Step 7: Adjust Seasonings : Taste and adjust salt, pepper, or heat as desired.