Slow Cooker Pork Pozole Rojo

  • Prep Time: 30
  • Total Time: 510


  • 2 to 2.5 lbs boneless pork shoulder, excess fat trimmed and discarded
  • 2 tsp cumin (rub on pork prior to searing)
  • 1 tsp garlic salt
  • 2 tsp vegetable oil
  • 1 large white onion, diced
  • 4 large cloves garlic, diced
  • 8 cups chicken broth
  • 1 25 ounce can hominy, drained and rinsed
  • 2 tsp dried oregano
  • 1 tsp cumin (add to liquid in crockpot)
  • 2 bay leaves, whole
  • 4 guajillo or ancho chile pods, dried
  • 1/4 cup El Yucateco Red Hot Sauce
  • Up to 1/4 cup El Yucateco Black Label Hot Sauce (optional, for smoky flavor)

For garnish

  • Cilantro, avocado, dried red chili pepper, sliced radish, cabbage, tortillas or tortilla chips


  1. Slice pork shoulder into 3 to 4 smaller pieces for quicker cooking. Coat with cumin and garlic salt.
  2. In large skillet, heat oil on medium-high heat. Add pork chunks to pan, sear on each side for 4-5 minutes until light brown and caramelized.
  3. Transfer pieces of pork to crockpot.
  4. To skillet, add onion and garlic. Saute for 5-6 minutes, scraping up any juicy bits left behind by the pork.
  5. Add sauteed onion and garlic to crockpot.
  6. To crockpot, chicken broth, hominy, oregano, cumin, bay leaves, dried chiles, and hot sauce.
  7. Cover and cook on high for 3-4 hours, or low for 7-8 hours, until pork is falling apart.
  8. Fish out chile peppers and bay leaf, discard.
  9. Fish out pork and put on plate. Use two forks to shred, discarding excess fat. Return shredded pork to soup, stir.
  10. Serve with fresh cilantro, avocado or garnish of choice.


  • If you are concerned about this soup being too spicy, I’d recommend omitting the dried chilies and limiting the hot sauce to just 1/4 cup. You can always add more once the pork is cooked!
  • This is not a super spicy dish. It has a nice, slow heat to it. No burn! Of course this is subjective, but my family did not think it was as hot as they expected.


  • Serving Size: 8