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Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.

Slow-cooker pozole rojo

Prep

Cook

Total

Yield 6-8 servings

Pozole rojo is a classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine.

Ingredients

Instructions

  1. Place the bay leaf or leaves on the bottom of the slow cooker.
  2. Arrange the boneless country pork ribs on their sides, covering up the bay leaf, and cover the bottom of the slow cooker.
  3. Sprinkle kosher salt and Mexican oregano over the meat. Cover the slow cooker and turn on low heat. Cook for 2 hours, turn meat, and cook for 1 more hour.
  4. After the third hour, open the can of Teasdale Easy Prep and pour the liquid in first. Spoon the hominy over the top and even out so everything is covered by broth.
  5. Turn slow cooker to high heat and cook for 1.5 to 2 hours, until the broth comes to a boil. Remove lid, turn off heat (or turn slow cooker to keep warm setting) and ladle into bowls.
  6. Garnish with a squeeze of lime juice, sliced radishes, shredded iceberg lettuce or cabbage, diced white onion, chopped cilantro, and a sprinkle of Mexican oregano and ground chile piquin or ancho (optional).

Notes

Serve with tostadas and crema mexicana.

Courses Lunch/Dinner

Cuisine Mexican

Recipe by The Other Side of the Tortilla at https://theothersideofthetortilla.com/2015/10/slow-cooker-pozole-rojo-recipe/