Experience the comfort of a traditional Mexican Cantina in your own home. This version uses lean pork shoulder and a fiber-rich hominy base for a meal that is as nutritious as it is flavorful.
6-8 Hours
Set & Forget
High Fiber
A Modern Twist on Tradition
- Lean Protein: By trimming the fat off the pork shoulder (or using pork tenderloin), we keep the classic taste with half the saturated fat.
- Smoky, Not Spicy: Guajillo chilis provide a deep, earthy color and flavor without the intense heat.
- Nutrient Packed: Garnishing with fresh cabbage, radish, and lime adds a boost of vitamins and a fresh crunch.
The Main Components
- 2 lbs Pork Shoulder (trimmed of excess fat and cubed)
- 2 cans (15oz) White Hominy (rinsed & drained)
- 6 cups Low-Sodium Chicken Broth
- 4 Dried Guajillo Chilis (stems and seeds removed)
- 1 Onion (chopped)
- 4 cloves Garlic (minced)
- 1 tsp Dried Oregano & 1 tsp Cumin
- Garnishes: Sliced Radish, Shredded Cabbage, Lime, Cilantro
Step-by-Step Instructions
- The Chili Base: Soak the dried chilis in boiling water for 15 minutes. Once soft, blend them with 1/2 cup of the soaking liquid and the minced garlic until smooth.
- Assemble: Add the cubed pork, hominy, chopped onion, chicken broth, oregano, cumin, and your blended chili paste to the slow cooker.
- Slow Cook: Set to Low for 7–8 hours or High for 4 hours. The pork should be tender enough to pull apart with a fork.
- The Shred: (Optional) Remove the pork pieces, shred them slightly, and return them to the pot to ensure flavor in every spoonful.
- Customize: Ladle the hot pozole into bowls and let everyone pile on their favorite garnishes. The lime juice is essential—it “wakes up” all the smoky flavors!
Health Hack: If you’re watching your sodium, rinse the canned hominy extra well. It’s naturally gluten-free and incredibly filling!
