Slow-Cooker Pozole Verde with Tender Pork and Hominy Step-by-step instructions

Before you start

Before beginning, ensure your pork shoulder is trimmed of excess fat and cut into uniform 1-inch cubes to ensure even cooking. Husk the tomatillos, rinse them thoroughly, and prepare all garnishes by slicing the radishes, shredding the cabbage, and slicing the avocado so everything is ready to go once the stew is finished.

Ensure you have your slow cooker clean and ready on a heat-resistant surface, and confirm that your chicken stock is at room temperature to avoid a drastic temperature drop during the initial startup.

Instructions

Preparation and Layering

1. 1Layer the Crockpot
   Place the cubed pork shoulder, husked tomatillos, poblano peppers, jalapenos, white onion, garlic cloves, drained white hominy, and chicken stock into the slow cooker vessel. Ensure the ingredients are evenly distributed for consistent cooking throughout the process.
   Look for The slow cooker should be filled with all main ingredients submerged in the chicken stock.
   Tip Ensure the tomatillos are completely husked and rinsed before adding to the pot.

At this stage, the slow cooker is filled with all the raw ingredients. The pork cubes are nestled among the aromatics and hominy, covered by the chicken stock.

Ensure that the tomatillos and peppers are partially submerged to allow them to soften properly during the initial cooking phase. Check that the lid is tightly secured to maintain a consistent internal temperature throughout the seven-hour cooking cycle.

Slow Cooking and Emulsification

2. 2Slow Cook and Blend
   Cover the slow cooker and cook on the LOW setting for 7 hours. Once the pork is tender and shreds effortlessly, reaching at least 145°F (63°C), carefully remove the cooked tomatillos and peppers. Transfer them to a blender along with a handful of fresh cilantro and blend until smooth. Return this vibrant green mixture to the pot and stir well to combine. Let the meat rest for 5 minutes before serving.
   Look for The pork should shred easily with a fork and the broth should be fragrant and flavorful.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use caution when blending hot liquids by leaving the center cap of the blender lid slightly open to vent steam.

The pork has reached its peak tenderness, and the tomatillos have softened significantly. Upon blending the tomatillos, peppers, and cilantro, the mixture should transform into a bright, smooth, and vibrant green sauce.

When stirred back into the pot, the entire dish should take on this beautiful green color, indicating that the flavors have successfully melded together for a balanced, tangy, and savory stew.

Final Assembly and Serving

3. 3Final Service
   Ladle the hot Pozole Verde into warm clay bowls. Top each serving generously with radish matchsticks, shredded cabbage, sliced avocado, a sprinkle of oregano, a squeeze of fresh lime juice, and crumbled queso Oaxaca. Serve immediately while steaming hot.
   Look for The stew should be vibrant green and topped with fresh, crisp garnishes.
   Tip Warm the serving bowls in the oven at a low temperature before ladling the stew for a more authentic experience.

The Pozole Verde is now ready to be ladled into warm bowls. The final check involves ensuring the garnishes are freshly prepared and ready for assembly. The stew should be steaming hot, and the contrast between the tender pork, the chewy hominy, and the fresh, crisp toppings should be visually apparent and ready to be enjoyed immediately.

Common mistakes

Avoid skipping the blending step at the end, as this is crucial for achieving the signature vibrant green color and tangy flavor profile of the sauce. Do not overfill the slow cooker; leave enough space for the liquid to circulate properly during the long simmer.

Additionally, avoid adding the garnishes too early, as they are intended to provide a fresh, crunchy contrast that will wilt quickly if added to the hot pot before serving.

How to tell it’s done

The pork is done when it shreds effortlessly with a fork, indicating that the connective tissues have broken down completely. The internal temperature of the pork should reach at least 145°F (63°C). Allow the meat to rest for at least 3 minutes before serving to ensure the juices are redistributed throughout the meat, providing the most tender experience possible for each serving.

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