Pozole Rojo is a rich, earthy stew made from either chicken or pork, in a mildly spicy Guajillo Chili broth. My Slow Cooker Mexican Pozole Rojo recipe made with a slowly braised pork butt is an amazing, authentic, traditional Mexican recipe. Served on special occasions, it’s rich and hearty, the pork and hominy stew is served with a wide assortment of garnishes so everyone can make their Pozole Rojo uniquely their own.
Mexican Pozole Rojo is traditionally garnished with, but not limited to these ingredients:
- Shredded Cabbage
- Diced Radishes
- Sliced Avocados
- Diced Onions
- Chopped Cilantro
- Queso Fresco
- Lime Wedges
- Corn Tortillas
- Sliced Jalapenos
Mexican Pozole Rojo is a simple recipe, but it does have 3 steps:
- Preparing the pork
- Preparing the hominy
- Preparing the chile paste
Pozole or posole is the Spanish word for hominy which is a large grain similar to corn that can be cooked whole such as this recipe or ground to make grits.
By using a slow cooker such as an Instant Pot or Crockpot to cook the pork butt, and canned hominy, 2 of the 3 steps are as easy as your A,B,C’s! Probably the hardest part of this Pozole Rojo recipe is preparing all of the garnishes!
Today the pork butt was on sale at the grocery store and I can’t pass up a good bargain. The only downside to using a pork butt for pozole instead of a pork loin is the cooking time. A pork butt takes approximately 4 hours of low temperature braising to become tender, whereas the pork loin is ready in about 30-45 minutes. The choice is yours, but personally, I prefer the much more flavorful pork butt when making pozole.
Here is my Slow Cooker Mexican Pozole Rojo recipe:
Slow Cooker Mexican Pozole Rojo recipe
Equipment
- Instant Pot
- or
- Crock-Pot
Ingredients
- 4 Pound Pork Butt
- 1/2 Onion Whole
- 5 Cloves Garlic Whole
- 4 Bay Leaves
- 1 Tomato Halved
- 3-4 Cups Water
Chile Paste
- 6-8 Dried Guajillo Chiles
- 1 Teaspoon Ground Cumin
- 1 Tablespoon Mexican Oregano
- 4 Cloves Garlic Crushed and chopped
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1/2-1 Teaspoon Red Pepper Flakes Optional
- 1 Lime Zest and juice
Hominy
- 2 Cans Hominy 25 ounces each
Garnish
- Diced Radishes
- Sliced Avocado
- Chopped Cilantro
- Shredded Cabbage
- Queso Fresco
- Lime Wedges
- Sliced Jalapenos
Instructions
Slow Cook Pork Butt
- Place pork butt, tomato, onion, 5 clove garlic, bay leaves and 3 -4 cups of water in a slow cooker, high 5-6 hours, medium for 7-8 hours, or in an Instant Pot on High Pressure for 1-hour
- When the bone in the pork butt pulls out away from the meat easily its finished, remove the meat from the cooker and strain the broth. Discard the bay leaves, onions, etc. return broth to the slow cooker on high, skim off excess fat
- Strain and rinse the hominy, add to the hot broth
- Shred the pork and return to the hot broth
Chili Paste
- Remove stem and seeds from the dried guajillo chilies
- In a small saucepan, add remaining ingredients and 2 cups of water, bring to a boil for 10 minutes
- Place ingredients in a blender or food processor with approximately ½ cup of hominy, blend until smooth
- Strain the chile mixture and add to the slow cooker
- Add additional hot water if needed, taste and adjust salt and pepper if needed
- Bring the Pozole Rojo back up to serving temperature and enjoy!
Nutrition
