Slow-Cooker Pozole Verde with Tender Pork and Hominy Tips, FAQ & printable recipe

Tips for success

For a deeper layer of flavor, consider charring the poblano peppers and jalapenos over an open flame or under a broiler before adding them to the slow cooker.

This adds a subtle smokiness that complements the tangy tomatillos beautifully. If you prefer a spicier stew, leave the seeds in the jalapenos, or remove them entirely for a milder version that still retains the pepper's flavor.

The quality of the chicken stock significantly impacts the depth of the finished stew. If possible, use a high-quality homemade or low-sodium chicken bone broth, which adds extra richness to the base.

If the stew seems too thick after adding the blended sauce, you can adjust the consistency by adding a small amount of warm water or additional chicken stock until you reach your preferred thickness, making sure to re-season with salt if needed.

Variations

• Spicy Pozole Verde: Increase the heat by adding two additional serrano peppers to the blender mixture. The extra heat pairs perfectly with the acidity of the tomatillos and the savory pork, creating a bold flavor profile for those who enjoy a spicy kick in their soups.
• Chicken Pozole Verde: Substitute the pork shoulder with boneless, skinless chicken thighs for a lighter version of this classic stew. The cooking time remains similar, but the chicken will shred even faster, making it an excellent option for a quicker turnaround while maintaining the authentic tangy flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the stew cools for no more than 2 hours before refrigerating.

Freezer

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

Reheat

Reheat gently on the stovetop over low heat until simmering throughout. Add a splash of stock if needed to restore the consistency.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. Allow the stew to cool completely at room temperature for no more than two hours before placing it in the fridge. Properly stored, the pozole will keep for up to three days, often tasting even better the next day as the flavors continue to marry.

This dish is perfect for making ahead as it stores exceptionally well. You can prepare the entire stew up to two days in advance and keep it in the refrigerator. When ready to serve, simply reheat the desired portion on the stovetop over low heat until simmering, adding a splash of chicken stock if the stew has thickened too much during storage.

Serving ideas

To serve, ladle the hot Pozole Verde into deep bowls, ensuring each portion gets a generous amount of pork and hominy. Arrange the garnishes in small bowls on the side, allowing guests to customize their own portions.

The combination of radish, cabbage, avocado, and lime provides a necessary brightness that balances the richness of the pork, so encourage everyone to add these toppings generously.

The queso Oaxaca is the final touch, providing a mild, creamy finish that complements the tangy green sauce. If you are serving a crowd, consider setting up a toppings bar so everyone can enjoy the process of assembling their own perfect bowl.

Always serve with a side of warm corn tortillas or crusty bread to soak up the flavorful broth, turning the meal into a complete and satisfying dining experience.

Frequently asked questions

Recipe card

Slow-Cooker Pozole Verde with Tender Pork and Hominy

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 2.5 lb pork shoulder, cut into cubes
• 1 lb tomatillos, husked
• 2 poblano peppers
• 2 jalapenos
• 1 white onion
• 5 cloves garlic
• 2 cans (15-ounce each) white hominy
• 4 cups chicken stock
• fresh cilantro, for serving
• radish matchsticks, for serving
• shredded cabbage, for serving
• avocado, for serving
• oregano, for serving
• lime, for serving
• queso Oaxaca, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

22 g

Fat

28 g

Fiber

5 g

Sugar

4 g

Sodium

850 mg

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