Pork Pozole

20 minutes Prep Time
6 hours Cook Time
8 Servings

Hominy is the backbone of this Mexican stew (pronounced po-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way it’s best garnished with cilantro, cheese and lime wedges and served with warm tortillas.

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • salt and black pepper, to taste
  • 2 pounds boneless pork shoulder, fat removed
  • 1 medium red onion, chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 garlic cloves, minced
  • 4 cups low sodium chicken broth

  • 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 1 can Red Gold® Canned Diced Tomatoes 14.5 oz

  • 1 can white hominy, drained and rinsed 15 oz
  • 1 can pinto beans, drained and rinsed 15 oz
  • 2 tablespoons fresh lime juice
  • flour or corn tortillas, for serving
  • Garnishes
  • avocado, sliced or diced
  • lime wedges
  • crumbled queso fresco cheese
  • chopped cilantro

Instructions

Step one

In a small bowl combine cumin, paprika, oregano, 1½ teaspoons salt and 1 teaspoon black pepper. Coat pork with this mixture and then transfer to a 4 o 6 quart slow cooker.

Step two

Add onion, carrots, chicken broth and garlic; stir to combine. Cover and cook until pork is tender, on low 6 to 7 hours or on high 4 to 5 hours. 

Step three

Remove pork and shred with 2 forks and then mix back into slow cooker.

Step four

Stir in tomatoes, hominy, beans, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper; cook for 20 minutes on high.

Step five

Serve the stew topped with avocado, cilantro, crumbled queso fresco cheese and lime wedges.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs