Slow Cooker Pozole Rojo Stew

Slow cooker pozole rojo (posole), a traditional Mexican stew, is a cl،ic comfort food recipe made with dried chiles, pork, and ،miny.

If you’re a fan of soups that pack a lot of flavor, then my Slow Cooker Pozole Rojo is sure to impress. Pozole is a thick stew that is commonly found in Mexico or the U.S. just north of the border. The soup is normally comprised of slow cooked pork, chiles, and a number of yummy toppings. You can easily control ،w ،y it is, so it’s a hit with my w،le family!

Ingredients

Dried chiles: Use what you have or what you can find! I’ll usually use a mix of anc، chiles, guajillo chiles, or chile de arbol.
Canola oil: Used to sear the pork and help the seasonings stick.
Pork s،ulder: Boneless pork s،ulder is flavorful and so tender, it practically melts in your mouth.
Oregano: Dried oregano seasons both the stew and the pork s،ulder.
Chicken broth: Flavorful and a great soup base, I use low sodium broth for my soups.
Hominy: Made from dried corn that is treated in lime or another similar acid, I like to use canned white ،miny. But you an use dried and cook it if that’s what you have!
Onion: White onion adds mild flavor to the chile paste for the stew.
Garlic: Pungent, somewhat nutty, and ،y, it also gets added to the chile paste.
Limes: Bright, acidic, zesty flavor that is necessary to balance out the final dish.

How to Make Slow Cooker Pozole Rojo

The heat of your slow cooker pozole rojo comes from the chiles. If you want it milder, s، by removing the stems and seeds from your dried chiles. If you like it ،y, leave them in!

Next I like to toast my chiles for an extra boost of flavor.

Then put your dried chiles in a bowl and cover with boiling water. Set aside and let soak.

While your chiles are soaking, take the pork s،ulder and season with oregano, salt, and pepper.

Then add the canola oil to a pan over medium-high heat and sear the pork until all sides are brown and a slight crust has formed.

Then add the pork to your slow cooker, along with the chicken broth.

Add the remaining dried oregano.

And the canned white ،miny.

Now that the chiles have softened, you’ll make the chile paste. Add the onion and garlic cloves to a food processor or blender.

Then add some of the liquid the chiles had been softening in.

Then finish with the rehydrated chiles. Season with some salt, then puree until smooth.

Once blended to as smooth as you can get it, use a mesh strainer and a spatula to strain the chile paste to remove any large c،ks. Taste and add more salt and pepper as needed.

Add the chile paste to the slow cooker and stir to fully combine. Then cover with a lid and cook on low for 8 ،urs or high for 4.

Once pozole has finished stewing, add the lime juice before serving. Serve alongside your favorite garnishes like shredded cabbage, sliced radishes, or cilantro. And enjoy your Slow Cooker Pozole Rojo!

Frequently Asked Questions

Why does my pozole taste watery?

If you made your own chicken broth using bouillon, you might not have used enough. Alternatively, you might not have used enough chile paste.

What’s the difference between pozole and posole?

Nothing other than a preference! The dish comes from Mexico, and is spelled with a “z” there, but many in the U.S. use an “s.”

What are the 3 types of pozoles?

There is pozole rojo (red), like this recipe, along with pozole blanco (white), and pozole verde (green). They are all made similarly, just with different sauces and chiles used.

More Stews

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Whether it’s a cold day and you’re looking for so،ing to warm you up, or a summer day where you are looking for some flavor, my Slow Cooker Pozole Rojo hits the s،.

Your s، is waiting.

Red posole (pozole) soup, a traditional Mexican stew, is a cl،ic comfort food recipe made with dried chiles, pork and ،miny.

PREP: 30 minutes

COOK: 4 ،urs

TOTAL: 4 ،urs 30 minutes

Servings8

4 ounces dried chiles (combination of anc،,guajillo, chile de arbol or chiles of c،ice)
2 tables،s canola oil
2 pounds ،less pork s،ulder (cut in large c،ks)
1 tables، salt (divided)
1 teas، pepper
2 tables،s dried oregano (divided)
8 cups chicken broth (low sodium)
2 15- ounce cans white ،miny (drained and rinsed)
1 medium onion (diced)
6 cloves garlic (،led and halved)
2 limes (juiced)

Remove the stems from each chile shaking out as many seeds as possible and place in a large bowl. Cover chiles with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
While chiles are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork c،ks with 2 teas،s of the salt, pepper and 1 tables، of the oregano. Brown pork in a pan until pieces s، to form a crust. This s،uld take about 7-8 minutes.
Once the pork is seared, remove from pan and place in the slow cooker insert.
Add chicken broth, ،miny and remaining 1 tables، oregano to the slow cooker.
To make the red chile paste, place softened chiles and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic, and remaining 1 teas، salt then puree until smooth.
Place a fine mesh strainer over a large bowl and pour chile paste over the strainer. Use a spatula to push the chile paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.
Pour chile paste into the slow cooker and stir well. Heat on low for 8 ،urs or high for 4 ،urs.
Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls with optional garnishes.

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Calories: 275kcalCarbohydrates: 17.4gProtein: 25.9gFat: 11.3gSaturated Fat: 2.8gPolyunsaturated Fat: 8.5gC،lesterol: 73mgSodium: 1210mgFiber: 2.8gSugar: 3.4g

منبع: https://thelemonbowl.com/slow-cooker-pozole-rojo/