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Crock Pot Pork Pozole Verde

Crock Pot Pork Pozole Verde

  • Yield: 8 servings 1x


  • 2 cups prepared salsa verde
  • 3 cups low-sodium chicken stock, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 tablespoons brown sugar
  • 1 teaspoon red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 (3-lb) pork shoulder, cut into 2-inch cubes
  • 2 (15-oz) cans hominy, drained and rinsed
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • Juice of 2 limes
  • ¼ cup fresh cilantro, chopped

To Serve:

  • Additional cilantro
  • Lime wedges
  • Sliced avocado
  • Sliced radishes
  • Queso fresco or cotija cheese


  1. In the bottom of a slow-cooker or crock pot, stir together the salsa verde, 1 cup of the chicken stock (save the rest for later), onion, garlic, spices, sugar, red pepper flakes, salt, and pepper.
  2. Add the pork and turn to coat in the salsa mixture. Cover the pot and cook on LOW for 8 hours or on HIGH for 6 hours, or until the pork is falling apart.
  3. Shred the pork in the pot and then stir in the remaining chicken stock, hominy, beans, lime juice, and cilantro. Season, to taste, with additional salt and pepper.
  4. Cover and cook for another hour on HIGH (another 2 hours on LOW).

To Serve:

  1. Ladle the soup into bowls and garnish with additional cilantro, lime juice, avocado, radishes, and cheese. Serve hot.