This easy slow cooker pozole roja soup is so good, you may never cook it the traditional way again! This recipe contains a shortcut that makes it easy to put together in the morning and have a homemade, slow cooked, delicious soup you can’t get enough of! This soup can be frozen for meal prep and is a great idea.
Ingredients and Variations
Ingredients: Pork shoulder, white onion, white hominy, red enchilada sauce, chicken broth, garlic powder, onion powder and salt.
Variations: A green version can be made with green enchilada sauce. Protein can be changed to chicken in place or pork. Jalapenos can be added to soup for extra flavor.
Homemade enchilada sauce recipes:
Red Enchilada Sauce (Pressure Canning) – Jeni Gough
Green Enchilada Sauce for Pressure Canning – Jeni Gough
I also have a canning recipes for pozole
Pozole Rojo for Pressure Canning – Jeni Gough
Pozole Verde for Pressure Canning – Jeni Gough
Easy Slow Cooker Pozole Roja
6
servings35
minutes6
hoursSlow cooked meat completely enrobed in full flavor!
Ingredients
4-5 lbs pork shoulder cut into 1-inch cubes
1 qt red enchilada sauce
1 large onion, chopped
16 oz can white hominy, drained and rinsed well
2 tsp onion powder
1 1/2 tsp garlic powder
8 c chicken broth
salt and pepper to taste
- Optional Toppings
cabbage, chopped or shredded fine
onion, chopped
cilantro
salsa
lime wedges
avocado, diced
queso fresco or cotija
sour cream or crema
radish, thinly sliced
Directions
- Heat oven to 400 degrees. Put pork on sheet pan in a single layer, sprinkle with salt and pepper, Bake pork at 400 degrees for 30 minutes stirring at the halfway point. (meat will sear but dot cook all the way through)
- Into a slow cooker, add cooked pork and the rest of the ingredients except for the toppings.
- Cook for 6 to 8 hours on high.
- To serve: sprinkle with suggested toppings as desired and fresh tortilla.
Enjoy!!
