Total Time
Prep 15 mins
Cook 0 mins

I found this recipe in a magazine a few years back. The flavor is fantastic. The green enchilada sauce, lime juice and cilantro really give this dish alot of flavor. Serve with warm tortillas and your favorite salsa.

Ingredients Nutrition


  1. Mix all ingredients except pork, cilantro and lime juice.
  2. Place pork in slow cooker and spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender.
  3. Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork into bite size pieces and return to cooker.
  4. Heat through and ladle into bowls.
  5. Enjoy!


Most Helpful

Wow, wow, wow! Was this good! Halved the recipe and used pork loin chops. Added some red pepper because my enchilada sauce was mild. Gotta have it spicy. This is going in rotation!

Gail the Chef June 02, 2013

This is some awesome pozole. I made as written with minor exceptions. I only had a 19 oz. can of mild green enchilada sauce so I supplemented the lack of liquid with a full 15 oz. can of chicken broth. Also, I only had a 1.5 lb. pork shoulder roast and the recipe called for 2.5 lbs. The 1.5 lbs. was perfect (it was very lean so no loss there); I really don't think more would be needed as the finished product was very hardy. I stayed true to the seasonings listed and they were perfect; I don't think it could be better. I served the pozole with the following sides: chopped onion, cilantro, red pepper flakes and served with wedges of lime and fresh flour tortillas. This was a wonderful meal for sure. My new son-in-law was treated to this tonight -- totally new to him, and he loved it, that in and of itself is a great tribute to this meal. Oh, and there are leftovers, which I know will be even better tomorrow, and they're all mine! Thanks Sky Hostess for a great pozole recipe.

Happy Hippie October 15, 2009

Very good, as written. I didn't change a thing, but you could add 1-2 minced jalepenos if you wanted an extra kick. :) Thank you for sharing this recipe!

Beth A. February 10, 2008

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