Pozole Rojo {Slow Cooker, Pressure Cooker, or Dutch oven}

Pork, hominy and the flavors of Mexico come together in your crock pot for a slow cooked stew worthy of hearty appetites. The "Notes" section has additional instructions for making Pozole Rojo in either a pressure cooker or a Dutch oven.

Prep Time30 mins

Servings: servings

Author: Terri @ that's some good cookin'

Ingredients

1 1/2 pounds pork cubes or 1 1/2 pounds pork shoulder cut into bite-sized cubes
2 tablespoons vegetable oil
1 medium onion, medium dice
4 cloves garlic, minced
4 cups chicken broth
1 (28 ounce) can red enchilada sauce
2 (28 ounce) cans hominy
2 4 ounce cans diced green chiles
1-2 chipotle chiles in adobo (per desired level of heat), chopped
2 teaspoons ground cumin
1/4 teaspoon Mexican oregano, crushed
salt and pepper to taste
Lime wedges
Suggested garnishes: shredded cabbage, sliced radishes, chopped cilantro

Instructions

Season pork cubes with salt and pepper.
Over medium high heat, heat a Dutch oven or frying pan. Add 2 tablespoons vegetable oil, then the pork cubes. Stir and cook for about 2 minutes until lightly browned.
Lower the heat to medium low and add the onion and garlic. Stir to distribute the onion and garlic with the meat. Continue to cook, stirring as needed, until the onions are translucent. Be careful not to allow the onions or garlic to burn. Adjust heat as necessary.
Transfer the pork/onion/garlic mixture to a slow cooker. Add the remainder of the ingredients (except lime wedges) and stir to combine.
Cook for about 6 hours on high or up to 10 hours on low.
To serve: squeeze the juice from one or more lime wedge(s) (to taste) into the bottom of each serving bowl. Add soup, then top with shredded cabbage, sliced radishes, and chopped cilantro. Avocado chunks or slices can also be used.

Notes

Be sure to use the traditional garnishes of shredded cabbage, sliced radishes and fresh cilantro when serving. They add great textural interest and compliment the overall flavors of the soup.

Alternate Cooking Methods:

Pressure cooker:
- Sprinkle pork with salt and pepper to taste. In the pressure cooker, brown the pork cubes in 2 tablespoons vegetable oil for about 2 minutes, stirring frequently. Add onions and garlic and cook, stirring as needed, until onions are translucent. Add 2 cups chicken broth, put lid and pressure regulator on pot. Bring up to heat until pressure regulator starts rocking gently, then cook for 10 minutes at 10 pounds pressure. Cool pressure quickly, open and add remainder of ingredients. Simmer for 30-45 minutes until flavors are well blended.
Stock pot or Dutch oven.
- Sprinkle pork with salt and pepper to taste. In a 6 - 8 quart Dutch oven, brown the pork cubes in 2 tablespoons vegetable oil for about 2 minutes, stirring frequently. Add onions and garlic and cook over medium low heat, stirring as needed, until onions are translucent. Add chicken broth and simmer for 45 minutes-1 hour. Add remainder of ingredients. Bring pozole back to a simmer, cover and continue to cook for another 1-2 hours until pork is tender.