Cooked - Slow Cooker Pork Pozole With Red Chile

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Pork Pozole With Red Chile

6.0

4 oz. of dried chile (choose your favorite combination between ancho, guajillo or arbol)

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

1 medium onion diced

6 cloves of garlic peeled

2 tsp. of salt

2 tsp. of pepper

1 tbsp. of oregano

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

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 58 weeks ago

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