Crockpot Pork Pozole Verde for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and organized. You will need to cube the pork shoulder into uniform 1-inch pieces to ensure even cooking. Have your colander ready to drain the hominy thoroughly, as excess liquid can dilute the flavor of the salsa verde.

Check that your slow cooker is clean and that the power cord is in good condition. Setting up your ingredients in the order they will be added—pork, hominy, oregano, and salsa—will streamline the assembly process, making the entire preparation take less than ten minutes.

Instructions

Assembly Phase

1. 1Prepare the Slow Cooker Ingredients
   Place the pork shoulder chunks into the base of the slow cooker. Ensure the meat is distributed evenly across the bottom of the vessel to allow for consistent heat distribution during the cooking process.
   Look for The pork should be cut into uniform chunks.
   Tip Cut the pork into similar sizes to ensure every piece cooks through at the same rate.

At the end of this phase, the slow cooker should be neatly packed with the pork, hominy, and seasonings. The salsa verde should be evenly poured, creating a uniform layer. Ensure the ingredients are not packed too tightly, allowing the heat to circulate through the mixture.

The surface should look moist, and the kitchen should smell faintly of the fresh salsa verde and dried oregano. Verify that the lid is tightly secured before moving to the cooking stage.

Slow Cooking Phase

2. 2Add Aromatics and Liquid
   Scatter the drained hominy over the pork. Sprinkle the dried oregano evenly over the top of the mixture. Pour the entire jar of salsa verde over the ingredients, ensuring the liquid covers the components sufficiently.
   Look for The salsa verde should coat the pork and hominy.
   Tip Ensure the hominy is well-drained to avoid thinning the sauce too much during the cooking cycle.

During this phase, the slow cooker will transform the raw ingredients into a tender, aromatic stew. You may notice a savory, tangy aroma filling the kitchen as the pork cooks. The liquid levels should remain consistent, and the pork will shrink slightly as it releases its juices. Avoid the temptation to stir the mixture, as the slow cooker relies on the steam trapped under the lid to cook the meat evenly. The final result should be a rich, thickened liquid.

Final Shredding Phase

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 8 hours. Before serving, check that the pork has reached an internal temperature of at least 145°F (63°C). Let the pork rest for 5 minutes before shredding and serving warm.
   Look for The pork should be fork-tender and easily shreddable.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use two forks to shred the pork directly in the pot before serving if desired for a more traditional texture.

Once the cooking time is complete, the pork should be extremely tender and practically falling apart. The final check involves testing the meat with a fork; it should offer no resistance. The broth should have a deep green color and a complex, tangy flavor that has been infused with the pork juices. If you prefer a shredded texture, this is the time to gently break apart the pork pieces directly in the pot. The dish is now ready for immediate service.

Common mistakes

A common mistake is failing to drain the hominy, which can result in a watery stew that lacks body. Another error is cutting the pork into uneven pieces, which leads to some meat being overcooked while other parts remain tough.

Avoid opening the slow cooker lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cooking time and potentially drying out the meat. Finally, ensure the pork is fully submerged in the salsa verde to prevent the top pieces from drying out during the long simmer.

How to tell it’s done

The pork is perfectly done when it reaches an internal temperature of 145°F (63°C) and is fork-tender. Because this is a slow-cooked dish, the meat should be very soft and easily shreddable with minimal pressure.

If the pork still feels firm or requires significant effort to pull apart, continue cooking for an additional 30 minutes. Use a digital meat thermometer inserted into the thickest piece of meat to verify the temperature, ensuring it has reached the safe minimum for whole cuts of meat.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest