Mouth Watering Crock Pot Pozole

I’ve said it before and I’ll say it again – slow cooker meals are truly the best when you want something hearty, flavorful, and completely stress-free to make! I’ve shared plenty of comforting favorites before, like my crock pot chili, slow-cooked beef stew, and chicken tortilla soup, but I figured it was time to bring something new and full of bold flavor to the table.

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Introducing, the Crock Pot Pozole! Juicy chicken simmers for hours with roasted chilies, garlic, and hominy in a rich, savory broth that smells incredible as it cooks. Every bowl is warm, cozy, and packed with flavor, making it the ultimate comfort meal that never disappoints.

Why You’ll Love This Recipe

There’s something timeless about a bowl of Pozole simmering away in the slow cooker all day. It’s rich, flavorful, and full of texture in every bite.

Simple ingredients, big flavor: With just a few pantry staples and spices, you’ll get deep, smoky flavor that tastes like it took hours of work.

Perfect for any season: Great for cold nights or even as a comforting meal after a busy day.

Tender and filling: The chicken becomes soft and juicy, blending beautifully with the chewy hominy and chili broth.

Customizable: Adjust the spice level to your liking or swap chicken for chicken if you want a lighter version.

Crowd-pleaser: Everyone loves a bowl of Pozole topped with cabbage, radishes, and lime.

Freezer-friendly: You can easily store leftovers and reheat for another cozy dinner later.

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Ingredients

For the Pozole Base:

• 2 pounds chicken (cut into chunks)
  
• 1 large white onion (chopped)
  
• 5 cloves garlic (minced)
  
• 1 tablespoon olive oil
  
• 2 teaspoons salt
  
• 1 teaspoon cumin
  
• 1 teaspoon oregano (preferably Mexican oregano)
  
• 1 teaspoon smoked paprika
  
• ½ teaspoon black pepper
  
• 1 teaspoon chili powder
  
• 4 cups chicken broth
  
• 1 can (25 oz) white hominy (drained and rinsed)
  
• 3 dried guajillo chilies (seeded and soaked)
  
• 2 dried ancho chilies (seeded and soaked)
  
• 1 small can tomato sauce
  

For Garnish:

• Shredded cabbage or lettuce
  
• Sliced radishes
  
• Diced avocado
  
• Chopped cilantro
  
• Lime wedges
  
• Tortilla chips or tostadas
  

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Step-by-Step Instructions

1. Prepare the Chilies

Start by soaking the dried guajillo and ancho chilies in hot water for about 20 minutes until they soften. Once tender, blend them with a little of their soaking water and tomato sauce until smooth. This chili base gives the pozole its deep red color and smoky flavor.

2. Sear the chicken

In a skillet, heat olive oil over medium heat. Add the chicken chunks and sear each side until golden brown. This quick step locks in flavor and adds a rich, savory depth to the broth.

3. Build the Flavor

Transfer the seared chicken into your crock pot. Add the chopped onion, garlic, cumin, oregano, paprika, salt, and pepper. Pour in the blended chili sauce and chicken broth. Stir to mix everything evenly.

4. Let It Cook Slowly

Cover and cook on low for 6–8 hours or on high for 4–5 hours. By the end, the chicken should be fork-tender and the broth thickened with a deep red hue. About an hour before serving, stir in the hominy and let it warm through.

5. Shred and Serve

Once the chicken is fully cooked, shred it gently with two forks right inside the pot. Taste and adjust seasoning if needed. Ladle into bowls and top with all your favorite garnishes like cabbage, radishes, and lime juice.

Tips & Variations

• Make it smoky: Add a pinch of chipotle powder for an extra layer of flavor.
• Add heat: Include a chopped jalapeño or two if you like it spicy.
• Vegetarian option: Use vegetable broth, skip the meat, and add beans or extra veggies.
• Thicker broth: Puree some of the hominy and stir it back into the soup for a creamier texture.
• Storage tip: Cool leftovers completely before refrigerating. It tastes even better the next day after the flavors meld.

Serving Suggestions

Pozole is one of those dishes that feels like a celebration on its own. Serve it hot in deep bowls, then set out a variety of toppings like cabbage, radish slices, avocado, cilantro, and lime so everyone can customize their bowl.

For a full meal, pair it with warm tortillas or crispy tostadas. A side of Mexican rice or refried beans works beautifully, too. When I serve this for family dinners, I like to add a little bowl of crema and crumbled queso fresco on the table for that creamy, salty touch.

Frequently Asked Questions

What is hominy, and can I skip it?

Hominy is dried corn that’s been soaked to make it tender and chewy. It’s key to authentic Pozole, so try not to skip it.

Can I make it ahead of time?

Definitely. Pozole tastes even better after sitting overnight as the flavors deepen. Just reheat gently before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Can I make it spicy or mild?

Yes, control the heat by adding more or fewer chilies. Start mild, then adjust after tasting.

What can I serve with it?

Pozole pairs perfectly with tostadas, lime wedges, and a light salad on the side.

Final Thoughts

Crock Pot Pozole is everything you want in a comforting meal,  hearty, flavorful, and filled with love. The combination of tender meat, rich chili broth, and chewy hominy makes every bite deeply satisfying.

I love how simple it is to prepare yet how special it tastes, like something you’d find in a traditional Mexican kitchen. Whether it’s a weekend dinner or a cozy night at home, this Pozole recipe warms both the kitchen and the heart every single time.