If you’re craving a hearty, flavorful meal that feels like a warm hug in a bowl, this Crockpot Pork Pozole Soup Recipe is going to be your new best friend. This classic Mexican dish brings together tender cubes of pork, vibrant enchilada sauce, and the delightful pop of hominy to create a soup that’s comforting, soul-satisfying, and downright addictive. Slow-cooked to perfection, it’s perfect for busy days when you want to come home to something that tastes like it took hours to make—without the fuss. Let me walk you through this Crockpot Pork Pozole Soup Recipe that’s not only simple but truly special.
Ingredients You’ll Need
The magic of this Crockpot Pork Pozole Soup Recipe starts with a handful of straightforward, pantry-friendly ingredients. Each component plays a vital role: the pork provides rich, tender savoriness, the enchilada sauce infuses a deep, smoky flavor, and the hominy adds a satisfying chew and texture—this combination is what makes the final dish irresistible.
- Canola oil: Essential for browning the pork to lock in flavor and create those delicious caramelized edges.
- Pork loin roast (2 pounds), cubed: The star protein, offering tender, juicy meat after slow cooking.
- Enchilada sauce (2 cans, 14.5 ounces each): Provides a rich, smoky base that’s both tangy and mildly spicy.
- White hominy (2 cans, 15.5 ounces each), drained: Adds a wonderful texture and authentic touch to the soup.
- Onion, sliced: Brings natural sweetness and depth to balance the heat.
- Green chilies, diced (½ cup): Offers a gentle kick and layers of flavor.
- Garlic cloves, minced (4): Infuses aromatic warmth and heartiness.
- Cayenne pepper (½ teaspoon, or to taste): For just the right amount of heat that lingers pleasantly.
- Dried oregano (2 teaspoons): Adds an earthy, herbal note that ties everything together.
- Fresh cilantro, chopped (¼ cup): Added at the end for brightness and freshness.
- Salt (½ teaspoon): Enhances all the flavors perfectly.
How to Make Crockpot Pork Pozole Soup Recipe
Step 1: Brown the Pork
First things first, heat that canola oil in a skillet over high heat. Toss in the cubed pork loin and cook just until each piece is browned on all sides. This step might seem simple, but it’s crucial—it seals in all those meaty juices and gives your pozole a beautifully deep flavor.
Step 2: Layer Ingredients in the Crockpot
Once the pork is browned, transfer it to your slow cooker. Pour the enchilada sauce right over the meat. Next, add the drained hominy, sliced onion, diced green chilies, minced garlic, cayenne pepper, and dried oregano. Finally, pour in enough water to fill your slow cooker, creating a flavorful broth base that will cook everything to tender perfection.
Step 3: Cook Low and Slow
Cover the slow cooker and set it to high for 6 to 7 hours. This slow simmer lets the pork become incredibly tender and allows all those robust flavors to meld together beautifully. The long cooking time truly brings out the richness of the enchilada sauce and the meat.
Step 4: Finish with Cilantro and Salt
After the initial slow cook, stir in the fresh cilantro and salt, then switch the setting to low and cook for 30 more minutes. This final step brightens the flavor and ensures your pozole is perfectly seasoned before serving.
How to Serve Crockpot Pork Pozole Soup Recipe
Garnishes
Authentic pozole is all about the garnishes. Shredded cabbage adds crunch, lime wedges bring a zesty pop, avocado slices melt creamy richness, and chopped onions and cilantro contribute fresh bites of flavor. Don’t forget warm corn tortillas on the side to scoop up every last spoonful—you’ll feel like you’re dining in a cozy Mexican kitchen.
Side Dishes
This Crockpot Pork Pozole Soup Recipe shines wonderfully as a standalone meal, but for a full spread, consider serving it with Mexican street corn (elote), a fresh green salad, or homemade tortilla chips. These sides complement the soup’s hearty, vibrant character without overshadowing it.
Creative Ways to Present
Looking to impress? Serve the pozole in individual rustic bowls topped with your favorite garnishes arranged artfully. For a festive touch, add a drizzle of crema or a sprinkle of queso fresco on top. If you’re feeding a crowd, set up a garnish bar so everyone can customize their bowl to their heart’s content!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and the flavors will intensify even more as it sits—making your leftovers taste just as good, if not better, the next day.
Freezing
If you’re planning ahead, this Crockpot Pork Pozole Soup Recipe freezes wonderfully. Let it cool completely before transferring to freezer-safe containers, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat your pozole on the stove over medium heat, stirring occasionally to heat evenly and prevent sticking. You can add a splash of water or broth if it looks too thick. Avoid microwaving for uneven heating if you want to maintain that perfect texture.
FAQs
Can I use pork shoulder instead of pork loin?
Absolutely! Pork shoulder is even more traditional and adds extra richness due to its marbling. Just adjust the cooking time slightly if pieces are larger.
Is this recipe spicy?
It has a mild to moderate heat depending on your cayenne and green chilies. Feel free to adjust the cayenne to suit your spice preference.
Can I make this pozole without a slow cooker?
Yes, you can simmer everything on the stove over low heat for 2 to 3 hours until the pork is tender, stirring occasionally to prevent sticking.
What if I want a vegetarian version?
You can swap the pork for hearty vegetables like mushrooms and zucchini, and use vegetable broth with the enchilada sauce and hominy for a delicious meatless take.
Do I have to use canned hominy?
Canned hominy is convenient and traditional. If you want to use dried hominy, it requires soaking and longer cooking, so canned is definitely the easier option for this recipe.
Final Thoughts
This Crockpot Pork Pozole Soup Recipe is one of those dishes that brings comfort and celebration all in one bowl. It’s simple to make, hearty enough to satisfy any appetite, and full of authentic Mexican flavors that will warm your heart and your home. Trust me, once you make this, it’s going to become a favorite to come back to again and again—so dig in and enjoy every comforting spoonful!
Print
Crockpot Pork Pozole Soup Recipe
- Prep Time: 20 mins
- Cook Time: 6 hrs 35 mins
- Total Time: 6 hrs 55 mins
- Yield: 8 servings 1x
- Category: Soup / Stew
- Method: Slow Cooking
- Cuisine: Mexican
Description
A traditional Mexican slow cooker pozole recipe featuring tender pork loin simmered with enchilada sauce, hominy, and a blend of spices. This hearty stew is perfect for a flavorful family meal and is traditionally served with fresh toppings like shredded cabbage, lime wedges, avocado, onion, and cilantro alongside warm tortillas.
Ingredients
Meat and Oil
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
Sauce and Vegetables
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- ½ cup green chilies, diced
- 4 cloves garlic, minced
Spices and Herbs
- ½ teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- ¼ cup cilantro, chopped
- ½ teaspoon salt
Instructions
- Brown the Pork: Heat 1 tablespoon of canola oil in a skillet over high heat. Add the cubed pork loin and cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes. Browning locks in flavor and improves the texture of the pork.
- Prepare the Slow Cooker: Transfer the browned pork into a 4-quart slow cooker. Pour the enchilada sauce evenly over the meat, ensuring it is well coated.
- Add Remaining Ingredients: Layer the drained hominy, sliced onion, diced green chilies, minced garlic, cayenne pepper, and dried oregano on top of the pork and sauce mixture in the slow cooker. Pour in enough water to fill the slow cooker, which helps create a rich, flavorful broth.
- Cook the Pozole: Cover the slow cooker and cook on High for 6 to 7 hours. This slow cooking process melds flavors and tenderizes the pork until it is juicy and succulent.
- Finish and Season: After the initial cooking time, stir in the chopped cilantro and salt. Continue cooking on Low for an additional 30 minutes to allow the herbs and seasoning to fully infuse the stew.
Notes
- You can add an extra can of hominy if you have a larger slow cooker and prefer more texture.
- Hot enchilada sauce and salsa blend well for a spicier version; regular enchilada sauce also works for a milder flavor.
- Serve traditional garnishes such as shredded cabbage, lime wedges, avocado slices, chopped onion, and fresh cilantro alongside warm tortillas for an authentic experience.
- Adjust the cayenne pepper quantity to control the heat level.
- The pork loin can be substituted with pork shoulder for even more tender meat.
Your email address will not be published. Required fields are marked *