A Mexican comfort food. Made with quality pork and homemade red chili sauce.
Pork Pozole (Slow Cooker / CrockPot)
Ingredients
- 5 each Guajillo Peppers dried
- 1 each Ancho Anaheim, or Pasilla Pepper, dried
- 1 - 2 lbs. pork roast boneless
- 1 30 oz can white hominy drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 each bay leaf
- 1 tablespoon jalapeño/green chilies diced, canned
- 6 cups chicken stock
- 1 cup white onion diced (or dried onion)
- 1 tablespoon garlic garlic granules, or powder (fresh or dried)
- Shredded cabbage topping
- Limes topping
- Tostada shells side
- Avocado topping
Instructions
Red Chili Sauce
- Steep dried peppers in 1 1/2 cups boiling water (in a covered dish).
- Steep for about 30 mins or until peppers are soft.
- Remove peppers from water.
- Strain any seeds out of water.
- Cut off stems and remove seeds from pepper pods.
- Return pepper pods to water.
- Place water and pepper pods into a blender (or use an immersion blender) to blend peppers until it is a smooth, sauce consistency.
Pork
- Heat a large frying pan with EVOO.
- Cut pork roast into 5-6 large chunks.
- Mix dry spices together.
- Rub pork with the spice mixture.
- Place pork in pan and brown on all sides but do not cook through.
- Remove pork from pan and place in crock pot.
- Put onion and garlic in frying pan.
- Lightly brown or until onion starts turning clear.
- Put onion and garlic into crock pot.
- Pour chicken stock into crock pot.
- Pour in hominy.
- Add bay leaf.
- Add canned chilies.
- Turn crock pot on high.
- Pour in pepper sauce/paste.
- Cook for 3-4 hours or until pork is tender and starts to fall apart.
- Serve in bowls with shredded cabbage, Tostada shells, lime, and avocado.
Notes
Steps
Red Chili Sauce
Note: Use gloves. While waiting for peppers you can prep the rest of the dish. Sauce is added at the end.
Place dried peppers into a heat safe bowl.
Steep dried peppers in 1 1/2 cups boiling water (in a covered dish).
Steep for about 30 mins or until peppers are soft.
Remove peppers from water. Cut off stems and remove seeds from pepper pods.
Return pepper pods to water.
Place water and pepper pods into a blender (or use an immersion blender).
Blend peppers until it is a smooth, sauce consistency.
Pork
Line slow cooker with liner.
Add chicken broth.
Add hominy.
Cut pork roast into 5-6 large chunks.
Mix the dry spices together.
Put on gloves!
Rub pork with the spice mixture.
Place pork into heated pan with EVOO and brown on all sides but do not cook through.
Brown meat on both sides.
Put garlic in frying pan.
Put onion in frying pan and brown.
Remove pork from pan and place in crock pot.
Put onion and garlic from skillet into crock pot and add bay leaf to broth in crock pot.
Add canned chilies to broth.
Turn crock pot on high and pour in pepper sauce/paste.
Cook for 3-4 hours or until pork is tender and starts to fall apart.
Serve in bowls with shredded cabbage, Tostada shells, lime, and avocado.
