Go Back Email Link
–+ servings
Pork posole topped with shredded cabbage, sliced radishes, cilantro, and dollop of sour cream

Red and Green Pozole

Jani H. Leuschel
A Mexican stew made with red and green chiles, hominy corn, and pork shoulder. Very warming on a cold night! Made in the slow cooker, it fills your house with mouth-watering aromas!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 8 hours
Course Dinner, Entrees, Main Course, Mains, Recipes, Soup, Stew
Cuisine Healthy, Mexican
Servings 10
Calories 158 kcal

Equipment

Ingredients
  

  • 3 pounds pork shoulder bone-in for best taste
  • 1 Tablespoon olive oil
  • 2 pounds hominy corn Bueno fresh hominy corn, or use 2 25-oz cans
  • ⅔ cup green chiles diced
  • ½ cup onion diced
  • 3 cloves garlic minced
  • 8 ounces red chile Bueno frozen or a canned brand
  • 2 teaspoons cumin
  • 1 teaspoon oregano preferably Mexican
  • 1½ teaspoons kosher salt divided use
  • ¾ teaspoon black pepper freshly ground
  • 2 limes

Toppings:

  • cabbage, shredded
  • radishes, thinly sliced
  • sour cream
  • Cilantro sprigs

Instructions
 

  • Wash hands thoroughly and assemble ingredients. Measure and prep as necessary to have ingredients ready to use.
  • Coat the inside of a slow cooker with non-stick olive oil spray to make clean-up easier.
  • Heat olive oil over medium-high heat. Place pork shoulder on a cutting board and pat dry. Season with ¾ teaspoon of salt and sear it on all sides in the hot oil.
    Be sure to keep raw pork separate from other ingredients and wash hands again after handling. Do not use cutting board for prepping other ingredients. Clean and sanitize after use.
  • Rinse the hominy corn and spread it over the bottom of the slow cooker along with green chiles, onion, and garlic. Place the seared shoulder on top of the vegetables.
    (If roast is too large to fit comfortably in the slow cooker, slice it in half. Place a half on either side of the cooker. Clean and sanitize the knife used to cut the pork.)
  • Add the red chile and dry spices to the slow cooker. Squeeze the limes over all ingredients, and add water to cover.
  • Put the lid on the slow cooker and set on low for 8 hours or high for 6 hours. Stir the mixture a couple of times, but don't take lid off too often or it will slow the cooking process.
  • At the end of the cook time, check the pork for doneness. You should be able to remove it from the bone and shred it easily, even if it is a little firm.
  • Return the shredded pieces of pork to the stew and thoroughly combine with hominy corn and other ingredients. Let the stew become piping hot while you prepare the toppings.
  • Serve the pozole with warm tortillas, shredded cabbage, thinly sliced radishes, sprigs of cilantro, and lime wedges.

Notes

The toppings make the pozole taste especially fresh. The shredded cabbage has a nice crunch and actually soaks up some of the flavor of the soup if you push it down into the broth. 
To keep this dairy free, leave off the sour cream. If you don't mind a bit of dairy, consider shredded cheese as another topping.
Of course, you don't need any toppings if you're short on time. The pozole is delicious on its own! 🌽
You'll get a bounteous amount of pozole from this recipe. Freeze any leftovers for another dinner (or lunch).

Nutrition

Calories: 158kcalCarbohydrates: 6gProtein: 17gFat: 8gSaturated Fat: 2gCholesterol: 56mgSodium: 449mgPotassium: 397mgFiber: 1gSugar: 2gVitamin A: 237IUVitamin C: 39mgCalcium: 31mgIron: 2mg
Keyword B vitamins, collagen, fiber-rich, gluten-free, make-ahead, Pork, protein, slow-cooker
Tried this recipe?Let us know how it was!