Slow Cooker Pozole Rojo with Pork Shoulder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Mexican stew featuring tender pork shoulder simmered with hominy and a rich red chili broth, perfect for a comforting family meal. This mexican-inspired soups ready in about 510 minutes pairs cut into 2-inch chunks pork shoulder, stemmed and seeded dried ancho chilies, peeled garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 5 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant but not burned. Transfer to a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
  2. Step 2: In a blender, combine the soaked chilies with 4 peeled garlic cloves and 1 quartered yellow onion; blend with 1 cup of the soaking liquid until smooth.
  3. Step 3: Place 2 lbs pork shoulder chunks in the slow cooker. Pour the chili sauce over the pork along with 6 cups chicken broth, 2 cans drained hominy, 1 tsp dried oregano, 1 tsp ground cumin, 2 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
  4. Step 4: Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and shreds easily.
  5. Step 5: Shred the pork pieces with two forks inside the slow cooker and stir to mix with the broth and hominy.
  6. Step 6: To serve, ladle pozole into bowls and garnish with 1 cup shredded cabbage, 6 thinly sliced radishes, 1/4 cup chopped cilantro, and fresh lime wedges. Serve with 8 warmed corn tortillas on the side.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Pozole Rojo with Pork Shoulder take to make?

Total time is about 510 minutes (30 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Pozole Rojo with Pork Shoulder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled garlic cloves from drying out.

Can I substitute ingredients in Slow Cooker Pozole Rojo with Pork Shoulder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Pozole Rojo with Pork Shoulder for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Pozole Rojo with Pork Shoulder?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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