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Mexican Chipotle Pork Pozole
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 (15-ounce) can white hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Chopped cilantro, sliced radishes, and lime wedges for serving

Instructions
 

  • Place the pork cubes, minced chipotle peppers, hominy, chicken broth, diced onion, minced garlic, cumin, oregano, salt, and black pepper into the slow cooker.
  • Stir everything together so the pork and vegetables are evenly coated in the broth and spices.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is very tender.
  • Stir in the lime juice right before serving.
  • Ladle the pozole into bowls and add cilantro, radishes, and extra lime wedges at the table.

Notes

If the broth tastes too mild after cooking, stir in a little extra adobo sauce from the chipotle can. Leftovers thicken as they sit, so add a splash of broth when reheating. The radishes add a fresh crunch that contrasts nicely with the soft hominy and pork.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker