Crockpot Pork Pozole Verde for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To elevate the presentation and flavor of your pozole, consider serving it with a variety of fresh garnishes. Thinly sliced radishes provide a necessary crunch, while a squeeze of fresh lime juice can brighten the flavors just before serving.

Freshly chopped cilantro or diced white onion also adds a nice bite that complements the richness of the pork. Placing these garnishes in small bowls allows each diner to customize their own portion to their individual taste preferences.

If you find the sauce is too thin after cooking, you can remove a small portion of the hominy and mash it into a paste, then stir it back into the pot. The starch from the hominy will act as a natural thickener, giving the stew a heartier consistency.

This is a simple, effective technique that requires no additional ingredients and maintains the integrity of the dish's flavor. Always do this gently to avoid breaking up the remaining whole hominy kernels.

Variations

• Spicy Pork Pozole: Add a few chopped jalapeños or a tablespoon of crushed red pepper flakes to the slow cooker at the beginning. This will introduce a pleasant heat that complements the tangy tomatillo base of the salsa verde.
• Chicken Pozole Verde: Substitute the pork shoulder with boneless, skinless chicken thighs. Adjust the cooking time to 4 hours on low, as chicken cooks significantly faster than pork, ensuring it remains succulent and does not become dry.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally until heated through. Add a little water or broth if the consistency is too thick.

Store any leftovers in an airtight container in the refrigerator for up to three days. As the stew sits, the flavors will continue to meld, often making it taste even better the next day.

Ensure the stew has cooled completely before covering and refrigerating to maintain the best quality. When reheating, it is best to do so gently on the stovetop over low heat, adding a splash of water or broth if the stew has thickened significantly while being stored.

This dish is perfect for making ahead, as it holds up very well to reheating. You can prepare the entire recipe a day in advance, allow it to cool, and store it in the refrigerator. The flavors will deepen overnight, resulting in a more robust and cohesive taste.

Simply reheat the portion you need when you are ready to serve. This makes it an excellent choice for meal planning, ensuring you have a high-quality, homemade meal available for busy weeknights.

Serving ideas

Serve the pozole in deep, wide bowls to showcase the beautiful green color of the broth and the texture of the pork and hominy. A side of warm corn tortillas or crusty bread is excellent for soaking up the remaining sauce at the bottom of the bowl. Ensure the bowls are warmed before serving to keep the stew at an ideal temperature for as long as possible, especially during colder months.

For a complete meal experience, pair the pozole with a light, crisp salad dressed with a simple vinaigrette to contrast the richness of the pork. The acidity in the salad will balance the savory, herbal notes of the pozole verde. Present the garnishes—radishes, lime wedges, and cilantro—on a separate platter, allowing the visual appeal of the fresh ingredients to enhance the overall presentation of the meal.

Frequently asked questions

Recipe card

Crockpot Pork Pozole Verde for an Easy Weeknight Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 2 lb pork shoulder, cut into 1-inch chunks
• 30 oz hominy, drained
• 1 tbsp dried oregano
• 32 oz salsa verde

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

18 g

Fiber

4 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.