Prep 30 mins
Cook 6 hrs 30 mins
A chunky Mexican soup made with pork and hominy. This is an easy version made in a slow-cooker.
- 2 tablespoons olive oil
- 2 lbs boneless pork shoulder, cut into 1 inch pieces
- 2 medium zucchini, cut into 3/4 inch slices
- 1 medium onion, chopped
- 1 fresh jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 3 cups water
- 2 2⁄3 cups condensed chicken broth
- 1 1⁄2 teaspoons dried marjoram
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon black pepper
- 1 (16 ounce) can hominy, drained and rinsed
- grated monterey jack cheese
- chopped pickled jalapeno pepper
- sliced black olives
- In a big non-stick skillet, heat the oil.
- Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
- Transfer pork with a slotted spoon to a 4 quart slow-cooker.
- Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
- Sauté about 5 minutes or until the onion is softened.
- Add in the garlic, cook and stir for 1 minute.
- Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
- Cover and cook on LOW for 5-6 hours.
- Add in hominy and cook 10 minutes or until well heated.
- Ladle into individual bowls; garnish with cheese, peppers, and olives.
This pozole is very flavorful, fast and easy to prepare. The crockpot seems to be the ideal vessel for making many soups and stews and this was no exception. After the pozole was done, I put it in the refrigerator to meld the flavors. The only change I made to this recipe was to add a full 32 oz. can of drained/rinsed hominy as that's what I had in the available; it's just awesome. Thanks for another goodie NurseDi!
This recipe is perfect! The spices blend nicely. I omitted the zucchini and jalapeno (didn't have them on hand), added an extra can of hominy, and used pork rib meat. I threw everything in to the crockpot, except the hominy, and had it on high for 2 hours, then lowered it to low for another 4 hours. Just before serving I added the hominy and garnished with shredded cabbage. My husband loved it and so did my daughter. We had enough leftovers to eat it for lunch the next day. This is bound to be one of our favorite recipes. Thanks!
Very good recipe, my family loved it. Easy to prepare and leave while at work. I like anything that can be cooked in the crockpot!!!!