Classic pozole is a hearty Mexican stew featuring slow-cooked pork shoulder, beans, and warm spices that tastes even better as leftovers. This crock pot version cuts active cooking time to just 40 minutes while delivering deep, comforting flavor.
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Rub pork with next four spices. Wrap in aluminum foil and cook on low in crock pot for 5 hours.
Let pork cook then shred and set aside.
In large pot, head oil and sauté onion until translucent, about 5 minutes.
Add garlic, cook 2 minutes.
Add tomatoes, broth, beans, hominy, oregano, cumin, salt & pepper. Simmer 15 minutes.
Add pork and simmer another 15 minutes.
Serve in bowls and garnish with desired toppings.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the crock pot.
crock pot
Yes. Cook the pork in the crock pot ahead and refrigerate. When ready, reheat and combine with remaining ingredients for a 40-minute finish.
The recipe calls for pinto beans, but black beans are an excellent substitute and offer a slightly earthier flavor.
This recipe makes a large batch with substantial leftovers, ideal for meal prep or freezing.
Yes. Divide all ingredients by half or two-thirds, but monitor liquid ratios and cooking time in the crock pot carefully.
Boneless Boston Butt (pork shoulder) is ideal because it becomes tender and breaks apart easily during slow cooking.
