Slow Cooker Pozole

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 8:00 h
  • Ready In : 8:15 h

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Slow cooker pozole.This famous and delicious Mexican soup contains hominy,but you can substitute black or pinto beans.


  • 2 ancho chilies,stems,seeds and veins discarded
  • 1 cup(250 ml) boiling water
  • 2 cans(14½ oz(435 ml) each) reduced-sodium,fat-free chicken broth
  • 8 oz(20 g) cubed pork loin
  • 8 oz(240 g) boneless and skinless chicken breasts
  • 1 can(14½ oz(435 g)) diced tomatoes,undrained
  • 1 can(15 oz(450 g)) hominy,drained
  • 1 cup(250 g) chopped onion
  • 1 clove garlic,peeled and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme leaves
  • salt and freshly ground black pepper to taste
  • For garnish: thinly sliced lettuce,cabbage,green onions,radish,shredded carrot
  • 6 lime wedges


Step 1

In a small bowl,cover chilies with boiling water. Set aside for 10 minutes or until chilies are soft.

Step 2

In a food processor,combine softened chilies and boiling water. Process until smooth.

Step 3

In slow cooker,combine chili mixture and remaining ingredients,except seasoning,lime wedges and garnishes. Cover and cook on low-heat setting for 6-8 hours.

Step 4

Season to taste with salt and black pepper.

Step 5

Serve slow cooker pozole soup with lime wedges and garnishes

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