Mexi-Cajun Pozole

Be the first to review
READY IN: 6hrs 15mins
Recipe by COOKGIRl

Another award-winner from our local natural food store's weekly flyer. Spicy yet comforting, you control the amount of "heat". Don't skip the garnishes-especially the radishes!

Ingredients Nutrition


  1. Alternate method: Cook pozole in a Dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
  2. Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
  3. In same pan, sautè the onions for 2 minutes. Add the garlic and sautè 1 minute. Transfer the onion and garlic to a large crock pot.
  4. Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
  5. Cook on LOW for 6 hours.
  6. Before serving, add salt and pepper and adjust other seasonings if necessary.
  7. Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a