Slow Cooker Red Pork Pozole

Servings: 6



  • 2 lbs Pork Butt (Shoulder), trimmed & cubed 
  • 1 tsp Kosher Salt 
  • 2 TBSP Texy-Mexy Seasoning, Divided 
  • 2 TBSP Masa Harina  
  • 3-4 TBSP Vegetable Oil 
  • 1 Onion, small-diced 
  • 2 Garlic Cloves, minced 
  • *2 Chipotle Peppers in Adobo Sauce, minced 
  • 1 15 oz. Can Petite Diced Tomatoes
  • 2 15 oz Cans of Hominy, drained & rinsed 
  • 4 Cups Chicken Stock 


  • Shredded Lettuce 
  • Diced Onions or Radish slices 
  • ½ Bunch Cilantro, rough chopped  
  • Tortilla Chips 
  • Lime juice 
Slow Cooker Red Pork Pozole

Notes* *You can find Canned Chipotle peppers in Hispanic Section of your grocery store


Step 1:

Season cubed pork with salt and 1 TBSP Texy-Mexy.

Step 2:

Sprinkle all surfaces of pork with Masa Harina.

Step 3:

In skillet or sauté feature of your Slow Cooker, heat oil and brown both sides of pork in batches. Use oil as needed.

Step 4:

Remove pork and set aside.

Step 5:

Add onions and garlic and sauté for 3-4 minutes.

Step 6:

Place pork and sauteed vegetables in slow cooker if browned in separate skillet.

Step 7:

Add chipotle peppers, diced tomatoes and hominy. Stir.

Step 8:

Add Chicken stock and 1 TBSP Texy-Mexy Seasoning. Stir and cover.

Step 9:

Set on HIGH and cook for 6 hours or on LOW for 8 hours or until pork is fork-tender. 

Step 10:

Serve in bowls topped with lettuce, onions or radishes, cilantro and tortilla chips. Add a squeeze of lime.