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Pozole Rojo
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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
Cook Time8 hours
Total Time8 hours 30 minutes
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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.