Slow Cooker Pork Pozole Rojo: A Hearty One-Pot Dinner Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and placed on a stable, heat-resistant surface. Have all your ingredients measured and ready to go.

If you are cutting the pork shoulder yourself, use a sharp chef's knife and a sturdy cutting board, being mindful to trim any excessively large pieces of fat if desired. Ensure your hominy is thoroughly drained in a colander to prevent the stew from becoming too watery during the slow cooking process.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the cubed pork shoulder into the base of the slow cooker, ensuring the pieces are spread out in an even layer to allow for consistent cooking throughout the meat.
   Look for Pork pieces are evenly distributed at the bottom of the insert.
   Tip Ensure the pork is cut into uniform 1-inch cubes for even cooking.

At this stage, the pork and hominy are neatly arranged in the slow cooker. The red chile sauce should be poured evenly over the top to begin the infusion process. It is important to ensure the pork is in an even layer at the bottom so it remains submerged in the liquid throughout the cooking cycle.

The slow simmer

2. 2Add ingredients
   Add the drained hominy on top of the pork. Sprinkle the chili powder over the hominy, then pour the red chile sauce over all the ingredients to ensure everything is well-coated.
   Look for All ingredients are layered and the sauce covers the mixture.
   Tip Distribute the chili powder evenly to avoid clumps of spice in the final dish.

During the long cooking process, the kitchen will begin to smell savory and spicy as the chile sauce and pork fats meld.

You do not need to stir the contents; the slow cooker is designed to circulate heat effectively. Check the consistency of the sauce toward the end to ensure it is not evaporating too quickly.

Final assembly

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 7 to 8 hours. Once finished, ensure the pork reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving in warm bowls.
   Look for The pork is fork-tender and the sauce is glossy and hot.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not remove the lid during the cooking process to maintain a consistent temperature.

The final phase involves confirming the meat is tender and the temperature is safe. The liquid should be reduced to a flavorful, thick broth. Once you confirm the internal temperature of 145°F (63°C), the dish is ready to be portioned into bowls for serving while steaming hot.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from heating evenly. Ensure your cooker is appropriately sized for the volume of ingredients.

Another error is checking the dish too frequently; every time you lift the lid, heat escapes and the cooking time increases significantly. Finally, failing to drain the hominy can result in a diluted sauce, so ensure it is well-drained before adding it to the pot.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with minimal pressure. Use a meat thermometer to ensure the pork has reached an internal temperature of at least 145°F (63°C).

The sauce should be thickened and glossy, clinging to the back of a spoon. If the meat still feels firm or resists when tested with a fork, allow it to continue cooking for an additional 30 minutes before checking again.

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