• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sips, Nibbles & Bites

A FOOD BLOG

  • Sips
  • Nibbles
  • Bites
  • Desserts
  • About Steven
You are here: Home / BITES / Slow Cooker Mexican Pozole Rojo

Slow Cooker Mexican Pozole Rojo

October 30, 2019 By Steven 9 Comments

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.

Pozole Rojo

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

    Pozole Rojo

Mexican Pozole Rojo is a simple recipe, but it does have 3 steps:

  • Preparing the pork
  • Preparing the hominy
  • Preparing the chile paste

Pozole Rojo

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.

Pozole Rojo

Here is my Slow Cooker Mexican Pozole Rojo recipe:

Pozole Rojo
Pin Recipe Print Recipe
4.37 from 25 votes

Slow Cooker Mexican Pozole Rojo recipe

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.
Prep Time30 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 30 minutes mins
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Main Course
Cuisine: Mexican
Keyword: Hominy, Instant Pot, Pork Stew, Pozole, Pozole Rojo
Servings: 20
Calories: 128kcal

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 Facts
Slow Cooker Mexican Pozole Rojo recipe
Amount Per Serving
Calories 128 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 296mg13%
Potassium 346mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 150IU3%
Vitamin C 3mg4%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pozole Rojo

Pozole Rojo

Thanks for visiting my Food Blog. I hope you enjoy my Slow Cooker Mexican Pozole Rojo recipe. Please come back again soon! Bon appetit, Steven

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on LinkedIn (Opens in new window) LinkedIn

Like this:

Like Loading...

Filed Under: BITES Tagged With: instant pot pozole, mexican posole, Mexican Pozole Rojo, pork hominy stew, Pozole, Pozole Rojo, Slow Cooker Mexican Pozole Rojo, traditional pozole

Previous Post: « Homemade Cranberry Sauce
Next Post: Authentic Baba Ganoush »

Reader Interactions

Comments

  1. Paco

    December 13, 2020 at 2:12 pm

    5 stars
    I have the posole rojo recipe in the crockpot right now. The smell is driving me crazy. I’m so hungry!!!

    Loading...
    Reply
    • Steven

      December 13, 2020 at 3:29 pm

      Hey, Paco. Thanks for the comment and the 5-star review. I wish I had a Pozole Rojo in the crockpot right now, I love this recipe!!!

      Loading...
      Reply
  2. Jose

    December 14, 2020 at 8:21 am

    5 stars
    delicious pozole recipe. the toppings make the dish.

    Loading...
    Reply
    • Steven

      December 14, 2020 at 4:38 pm

      Thank you, Jose. I’m glad you like my pozole rojo recipe, it’s one of our favorites!

      Loading...
      Reply
  3. Vanessa Swisher

    December 23, 2021 at 10:43 am

    My heb was out of pork :/ using chicken breasts. Think It will be okay??

    Loading...
    Reply
    • Steven

      December 26, 2021 at 7:59 am

      It sounds like it would be delicious. Let me know how it turned out 🙂

      Loading...
      Reply
  4. Steven

    December 12, 2020 at 9:59 am

    Thank you for sharing my Pozole Rojo recipe!!!

    Loading...
    Reply

Trackbacks

  1. Slow Cooker Mexican Pozole Rojo – My Blog says:
    September 8, 2020 at 2:32 pm

    […] Pozole Rojo is a rich, earthy stew made from either chicken or pork, in a mildly spicy Guajillo Chili broth. An 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. #mexicanfood #texmex #pozole #pozolerojo #stew #porkbutt #instapot #crockpot #hominy #slowcooker #braised #dinner #recipe #mexican #pozolerecipe #mexicanrecipe, source : sipsnibblesbites.com […]

    Loading...
    Reply
  2. Mexico Day 3 – Pozole Rojo – The Messy Aprons says:
    January 11, 2022 at 7:33 pm

    […] Today I bring you another dish that was first made by the native indigenous people, pozole rojo. This slow cooked stew was created by the Aztecs which is made up of hominy, pork, spices, and tomato. Hominy is dry corn kernels that are soaked in an alkali solution and are used in Mexican cuisine. This dish was traditionally made for special occasions and still is today. It can be prepared in several ways, but often is made with a red salsa. In Mexico it isn’t uncommon for pigs head to be used! The recipe I used today can be found here. […]

    Loading...
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Translate To Any Language

Follow Me!!!

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Recent Posts

  • Layered Chili Con Queso | Bob Armstrong Dip
  • Chocolate Pecan Pumpkin Bread
  • Hummingbird Food Recipe
  • Homemade Buttermilk Pancakes
  • Ginger Sage Butternut Squash Soup
  • West Texas Ranch Water
  • Cuban Mojo Chicken
  • Standing Rib Roast
  • Herb Buttermilk Marinated Turkey Breast
  • My Mom’s Cornbread Dressing

Go To The Blog

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About me

Hi, my name is Steven Thompson welcome to my Food Blog. I am a graduate of the French Culinary Institute in New York City where I studied Pastry Arts. Throughout the years, I've worked in some of the best restaurants and hotels in the world. Although I have moved on from the world of the professional kitchen, I still have a great love and passion for cooking and food photography, which is why I've become a food blogger. I hope you enjoy reading and making some of these recipes as much as I do. Cheers and bon appetit! Read More…

Steven: View My Blog Posts

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Copyright Steven Thompson© 2025 · Foodie Pro On Genesis Framework · WordPress · Log in

%d