Slow Cooker (or not) Pork Pozole
with cabbage / avocados
Pozole is a traditional Mexican stew based around hominy, a type of field corn that's typically found canned. It has a chewy texture and a "corn tortilla" flavor that blends beautifully with pork and green chilies. We've suggested some toppings, but feel free to add your own favorites, too!
Smarts: Look for hominy with other canned vegetables or in the global foods section of the grocery store. You can also substitute canned, fresh, or frozen corn.
Cooking Methods: This recipe includes instructions for using the Instant Pot, slow cooker, or stovetop. Select your preferred method.
Ingredients
- Garlic - 6 cloves , chopped
- Peppers, poblano or hatch - 1-2 , seeded and diced (sub bell peppers for less spice)
- Onions, medium and red - 3/4 + 1/4 , chopped
- Pork tenderloin - 1 lb , chopped into bite-sized pieces
- Hominy (14 oz / 397 g) - 1 can , drained and rinsed (look for it with canned vegetables or in the global foods section of major grocery stores)
- Oil, cooking - 1 Tbsp
- Oregano, dried - 1 1/2 tsp
- Cumin, ground - 1 1/2 tsp
- Chili powder - 1 tsp
- Green chilies, roasted (7 oz / 198 g) - 1 can , chopped (look for pre-chopped to save time)
- Stock, any type - 5 cups
- Limes - 1/2 , wedges
- Avocados - 1 , chopped
- Cilantro, fresh - 1/4 cup , chopped
- Lime juice - 2 tsp
- Coleslaw mix - 6 oz (sub thinly sliced cabbage)
- Sour cream (opt) - 1/4 cup , for serving
- Tortilla chips - 4 oz , for serving
Choose Cooking Method
Prep
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Garlic / Peppers / Onions - Prep as directed. Store garlic, peppers, and first portion of onions together in one container. Store second portion of onions separately. (Can be done up to 5 days ahead)
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Pork - Chop pork into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Slow cook pozole - Drain and rinse the hominy. Heat a large skillet with cooking oil over medium heat. Add garlic, peppers, and first portion of onions to heated oil, along with a pinch of salt. Saute vegetables until they begin to soften, 2 to 3 minutes. Add pork and saute until pork is browned on all sides but not cooked through, 4 to 5 minutes. Stir in oregano, cumin, and chili powder and continue to saute until spices are fragrant, ~1 minute more. Transfer pork and vegetables to the bowl of a slow cooker. Add hominy, canned chilies, and stock and stir to combine. Slow cook until pork and vegetables are tender, 6 to 8 hours on low or 3 to 4 hours on high. (Can be done up to 5 days ahead)
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Make
-
When soup is finished, stir in lime juice and season to taste with some salt and pepper.
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Ladle pozole into bowls and top with second portion of onions, shredded cabbage, avocados, cilantro, and sour cream (if using).
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Serve posole with lime wedges to squeeze over top and tortilla chips on the side. Enjoy!
Prep
-
Garlic / Peppers / Onions - Prep as directed. Store garlic, peppers, and first portion of onions together in one container. Store second portion of onions separately. (Can be done up to 5 days ahead)
-
Pork - Chop pork into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
-
Hominy - Drain and rinse.
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Make
-
Heat a Dutch oven with cooking oil over medium heat. Add garlic, peppers, and first portion of onions to heated oil, along with a pinch of salt. Saute vegetables until they begin to soften, 2 to 3 minutes. Add pork and saute until pork is browned on all sides but not cooked through, 4 to 5 minutes. Stir in oregano, cumin, and chili powder and continue to saute until spices are fragrant, ~1 minute more.
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Add in hominy, canned chilies, and stock and stir to combine.
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Bring soup to a simmer. Reduce heat and simmer, covered, until the pork and vegetables are tender and the flavors have come together, 25-30 minutes.
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When soup is finished, stir in lime juice and season to taste with some salt and pepper.
-
Ladle pozole into bowls and top with second portion of onions, shredded cabbage, avocados, cilantro, and sour cream (if using).
-
Serve posole with lime wedges to squeeze over top and tortilla chips on the side. Enjoy!
Prep
-
Garlic / Peppers / Onions - Prep as directed. Store garlic, peppers, and first portion of onions together in one container. Store second portion of onions separately. (Can be done up to 5 days ahead)
-
Pork - Chop pork into bite-sized pieces. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
-
Hominy - Drain and rinse.
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Make
-
Select the “saute” function on the Instant Pot and add cooking oil. Add garlic, peppers, and first portion of onions to heated oil, along with a pinch of salt. Saute vegetables until they begin to soften, 2 to 3 minutes. Add pork and saute until pork is browned on all sides but not cooked through, 4 to 5 minutes. Stir in oregano, cumin, and chili powder and continue to saute until spices are fragrant, ~1 minute more.
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Slowly pour in stock while scraping up any brown bits on the bottom of the pan (be sure to scrape well to avoid the burn error). Turn off Saute function.
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Add in hominy and canned chilies and stir to combine.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 25 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
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When soup is finished, stir in lime juice and season to taste with some salt and pepper.
-
Ladle pozole into bowls and top with second portion of onions, shredded cabbage, avocados, cilantro, and sour cream (if using).
-
Serve posole with lime wedges to squeeze over top and tortilla chips on the side. Enjoy!
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