Easy Mexican Pozole Soup Crock Pot
Discover the rich, comforting flavors of this Easy Mexican Pozole Soup made effortlessly in a crock pot. Packed with tender cubes of pork shoulder, hearty white hominy, and a fragrant blend of chili powder, cumin, and oregano, this traditional dish transforms into a weeknight-friendly meal with minimal prep. Slow-cooked to perfection, this pozole is both savory and satisfying, with fresh garnishes like crisp radishes, shredded cabbage, and zesty lime wedges adding a vibrant touch. Ideal for feeding a crowd or meal prepping, this recipe delivers all the warmth of authentic Mexican cuisine without the hassle. Serve it with crunchy tortilla chips for a delightful finishing touch, and enjoy a taste of Mexico right at home!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pounds Pork shoulder (boneless, trimmed and cubed)
- 30 ounces White hominy (drained and rinsed)
- 8 cups Chicken broth
- 1 large White onion (diced)
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Chili powder
- 2 leaves Bay leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 medium Lime (cut into wedges, for serving)
- 4 medium Radishes (thinly sliced, for garnish)
- 2 cups Cabbage (shredded, for garnish)
- 1 cup Fresh cilantro (chopped, for garnish)
- 2 cups Tortilla chips (optional, for serving)
Directions
Step 1
In a large skillet over medium-high heat, sear the cubed pork shoulder on all sides until lightly browned. This step is optional but adds depth of flavor.
Step 2
Transfer the pork to the crock pot.
Step 3
Add the white hominy, chicken broth, diced white onion, minced garlic, oregano, cumin, chili powder, bay leaves, salt, and black pepper to the crock pot. Stir to combine.
Step 4
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours until the pork is tender and easily shredded.
Step 5
Once the cooking time is complete, remove the bay leaves and gently shred the pork directly in the crock pot using two forks.
Step 6
Taste the soup and adjust the seasoning with additional salt or chili powder as desired.
Step 7
Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of fresh lime juice.
Step 8
Serve with tortilla chips on the side, if desired, and enjoy the warm and comforting flavors of this classic Mexican dish.
Nutrition Facts
| Serving size | (4600.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4416.7 |
| Total Fat 246.8g | 0% |
| Saturated Fat 72.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 635.0mg | 0% |
| Sodium 9897.4mg | 0% |
| Total Carbohydrate 352.4g | 0% |
| Dietary Fiber 51.7g | 0% |
| Total Sugars 22.8g | |
| Protein 228.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 772.8mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 5975.3mg | 0% |
Source of Calories