Crockpot Pozole Rojo with Pork

Name: Crockpot Pozole Rojo with Pork
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Ingredients: 3 lb boneless pork shoulder, cut into 2-inch chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 medium white onion, quartered; 6 cloves garlic, peeled; 6 cups low-sodium chicken broth; 2 cans (25 oz each) white hominy, drained and rinsed; 2 tsp dried Mexican oregano; 1 tsp ground cumin; 2 tsp kosher salt; 1/2 tsp black pepper; 2 bay leaves; Shredded cabbage, sliced radishes, lime wedges, and chopped cilantro, for serving

By Iren Pavlenko · Last updated: 9 Nov 2026

Pozole in the crockpot is a deep red chile broth with tender pork and chewy hominy. The slow cooker turns pork shoulder meltingly soft, and you finish each bowl with cabbage, radishes, lime, and oregano.

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Crockpot Pozole Rojo with Pork

Recipe by Iren Pavlenko

0.0 from 0 votes

Course: Soup, Main CourseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

A pork and hominy soup in a red chile broth made from dried guajillo and ancho chiles.

Ingredients

3 lb boneless pork shoulder, cut into 2-inch chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 medium white onion, quartered
6 cloves garlic, peeled
6 cups low-sodium chicken broth
2 cans (25 oz each) white hominy, drained and rinsed
2 tsp dried Mexican oregano
1 tsp ground cumin
2 tsp kosher salt
1/2 tsp black pepper
2 bay leaves
Shredded cabbage, sliced radishes, lime wedges, and chopped cilantro, for serving

Directions

Toast the dried chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant. Do not let them burn.
Cover the chiles with 2 cups of hot water and soak for 20 minutes until soft.
Blend the soaked chiles with 1 cup of their soaking liquid, the onion, garlic, cumin, and oregano until very smooth. Strain through a fine sieve for a silkier broth.
Season the pork with the salt and pepper and place it in a 6-quart slow cooker with the bay leaves.
Pour the chile sauce and the chicken broth over the pork and stir.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
The pork is ready when it shreds easily and reads well past 145°F, usually around 195°F. Pull it apart in the pot.
Stir in the drained hominy and cook on HIGH for 30 minutes to heat it through.
Taste and adjust the salt. Add a squeeze of lime if the broth tastes flat.
Ladle into bowls and top with cabbage, radishes, cilantro, and lime.

Notes

Chicken thighs make a lighter chicken pozole. Cook them 4 to 5 hours on LOW and shred. Use fewer guajillos for less heat. Store leftovers for up to 4 days. Freeze the broth and meat for up to 3 months and add fresh toppings.

Why pozole rojo is a good slow cooker dish

Pozole rojo is a Mexican stew of tender pork and chewy hominy in a deep red chile broth. It needs hours of simmering, and the slow cooker handles that without attention. Eight hours on LOW makes the pork fall-apart tender, and the dried chiles turn the broth smoky and slightly sweet. It is a dish for family gatherings, holidays, and cold weekends.

The base is simple. Toast and soak dried chiles, blend them with garlic and onion, and pour the sauce over the pork. The toppings at the end, such as cabbage, radish, and lime, bring crunch and freshness to every bowl.

Ingredient notes for crockpot pozole

Pork shoulder: Use boneless pork shoulder, cut in two-inch pieces. It has enough fat to stay moist over a long cook, and it shreds easily.

Dried guajillo and ancho chiles: Guajillos give bright, tangy heat, and anchos bring sweet, raisin-like depth. Look for pliable chiles, not brittle ones. Remove the stems and seeds.

Hominy: Canned white hominy saves hours of soaking. Rinse and drain it, and add it in the last two hours so it stays firm.

Mexican oregano: It has a citrusy flavor that differs from Italian oregano. Use it if you can find it. Crush it between your palms before adding, to release more aroma.

Garnishes: Shredded cabbage, sliced radishes, diced onion, and lime wedges are not optional. They finish the dish.

Pork broth: Chicken broth works well, but if you have time, simmer the bones from the pork shoulder first for a richer base.

Tips for a smooth, deep red pozole

Toast and soak the chiles: Heat them in a dry skillet for thirty seconds per side, then soak in hot water for twenty minutes. This wakes up the flavor and softens the skins for blending.

Strain the sauce: The most common mistake is a gritty broth. Blend the chiles until smooth, then pour the puree through a sieve, pressing out the liquid and leaving the skins behind.

Cook the pork through: Pork needs to reach 145°F, but for shredding, wait until it falls apart with a fork. Add the hominy only in the last two hours. Skim fat from the top before serving if the broth looks heavy.

Swaps and variations for pozole

Use chicken thighs for a lighter pozole, and cook them for about five hours on LOW. Add a pinch of chipotle powder for extra smoke, or use pork ribs for a richer broth. Pozole verde uses tomatillos and green chiles in place of the dried red chiles. A small piece of cinnamon stick in the pot adds a gentle warmth.

Do not use chili powder as a shortcut for the dried chiles. It is a blend with cumin and garlic, and it gives a flat, muddy flavor that does not resemble pozole.

What to serve with pozole

Serve the pozole in deep bowls with a plate of toppings on the table. Crisp tostadas, warm tortillas, and a bowl of lime wedges are traditional. Keep a bottle of hot sauce and some dried oregano on the side, so people can season to taste. Offer a bowl of crumbled queso fresco and sliced avocado for those who want a creamy topping.

Storing and reheating pozole

Store the pozole in the fridge for up to five days, without the toppings. The flavors deepen overnight. Cool the pozole quickly in shallow containers, and keep the garnishes separate.

Freeze it in portions for up to three months. Thaw overnight in the fridge, then reheat in a pot on the stove over medium-low heat, adding a splash of broth if needed. Add fresh garnishes when serving.

Crockpot Pozole Rojo with Pork at a glance

Prep time: 35 minutes
Cooking time: 8 hours
Servings: 8 servings
Ingredients: 13, led by boneless pork shoulder, dried guajillo chiles, dried ancho chiles, white onion

Tips for Crockpot Pozole Rojo with Pork

Crockpot Pozole Rojo with Pork FAQ

How long does Crockpot Pozole Rojo with Pork take?

Crockpot Pozole Rojo with Pork takes 8 hours of cooking after 35 minutes of prep.

How many people does Crockpot Pozole Rojo with Pork serve?

This recipe makes 8 servings.

What do I need to make Crockpot Pozole Rojo with Pork?

13 ingredients, led by boneless pork shoulder, dried guajillo chiles, dried ancho chiles, white onion. Amounts are in the recipe card above.

Iren Pavlenko

Hi, I'm Iren Pavlenko. I read the top-ranked slow cooker recipes for a dish side by side and write down what they disagree on and what they all leave out — the cut, the pot size, and both the LOW and HIGH times. I write these guides so your weeknight dinner doesn't turn into a dry roast because a recipe never said which of those four things mattered.