Recipe by ratherbeswimmin'
A chunky Mexican soup made with pork and hominy. This is an easy version made in a slow-cooker.
Top Review by Happy Hippie
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!
- 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
Directions See How It's Made
- 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.