Slow Cooker Tex-Mex Pozole Verde
A comforting slow-cooked Mexican stew featuring tender pork shoulder simmered in a vibrant tomatillo and green chili broth with hominy and fresh herbs. This mexican-inspired slow cooker ready in about 495 minutes pairs cut into 2-inch chunks pork shoulder, can, drained and rinsed hominy, husked and quartered tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.
Ingredients
- 2 lbs, cut into 2-inch chunks pork shoulder
- 15 oz can, drained and rinsed hominy
- 10 oz, husked and quartered tomatillos
- 1, seeded and chopped jalapeño
- 1 medium, quartered white onion
- 4, peeled garlic cloves
- 4 cups chicken broth
- 1/2 cup, chopped fresh cilantro
- 1 tbsp, chopped fresh oregano
- 2 tbsp lime juice
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1, sliced for garnish avocado
- 4, thinly sliced for garnish radishes
- 6, warmed for serving corn tortillas
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 lbs pork shoulder chunks, 15 oz drained hominy, 10 oz quartered tomatillos, 1 chopped jalapeño, 1 quartered medium white onion, and 4 peeled garlic cloves into the slow cooker.
- Step 2: Pour 4 cups chicken broth over the ingredients, then add 1 1/2 tsp salt and 1 tsp black pepper. Stir gently to combine.
- Step 3: Cover and cook on low for 8 hours until the pork is tender and easily shredded.
- Step 4: Remove the pork from the slow cooker and shred it using two forks, then return it to the pot.
- Step 5: Stir in 1/2 cup chopped fresh cilantro, 1 tbsp chopped fresh oregano, and 2 tbsp lime juice. Adjust seasoning with more salt if needed.
- Step 6: Ladle the pozole into bowls and garnish with sliced avocado and 4 thinly sliced radishes per serving. Serve with 6 warmed corn tortillas on the side.
Frequently asked questions
How long does Slow Cooker Tex-Mex Pozole Verde take to make?
Total time is about 495 minutes (15 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 Tex-Mex Pozole Verde?
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 seeded and chopped jalapeño from drying out.
Can I substitute ingredients in Slow Cooker Tex-Mex Pozole Verde?
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 Tex-Mex Pozole Verde 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 Tex-Mex Pozole Verde?
Mexican slow cooker 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.
