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25) Crockpot Pozole with Hominy and Shredded Pork

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lb pork shoulder trimmed and cut into 2-inch pieces
  • 2 cans 15 oz each white hominy, drained and rinsed
  • 1 onion quartered
  • 4 cloves garlic smashed
  • 4 cups low-sodium chicken broth
  • 2 tbsp chili powder or 1 tbsp ancho + 1 tbsp guajillo powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 bay leaves

Method
 

  1. Season pork with salt and pepper. Place pork, onion, garlic, hominy, spices, bay leaves, and broth in the crockpot.
  2. Cover and cook on low for 7–8 hours or high for 4 hours.
  3. Remove pork to a cutting board, shred with two forks, and discard any large fat pieces.
  4. Return shredded pork to the crockpot, stir, and taste for salt. Remove bay leaves.
  5. Serve with lime wedges, chopped cabbage, radishes, and chopped cilantro if you like.