How to make The EASIEST Pozole Rojo | SLOW COOKER Pozole

pork

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and can be more flavorful.

chili peppers

🥗Healthier: fresh jalapeños

💰Cheaper: dried chili flakes

Dried chili flakes are often cheaper and can be used to adjust spice levels.

Cut pork shoulder roast into big chunks, around 2.5 pounds.

Dice half of an onion and mince several cloves of garlic.

Add pork, diced onion, minced garlic, chicken bouillon powder, and Mexican oregano into a 6-quart slow cooker.

Pour in 5 cups of water and add a bay leaf.

Cover the slow cooker and set it to high for 3 hours.

After 3 hours, drain and rinse 2 cans of white hominy and add them to the slow cooker.

Add 2 cups of hot water to the slow cooker to maintain temperature.

Shake in about 2 ounces of menudo spice mix and mix well.

Cover and continue cooking on high for an additional 2 hours.

After a total of 5 hours, remove the bay leaf and skim off most of the rendered fat from the top.

Taste and adjust seasoning with salt as needed, mixing well after each addition.

Prepare toppings: thinly shred or slice cabbage, cut lime wedges, chop fresh cilantro, slice cherry radishes, and chop fresh onion.

Serve the pozole in a bowl and garnish with the prepared toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary