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Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Slow Cooker Pork Pozole **

Slow Cooker Pork Posole

  • Cooking Time:

    5–6 hours on Low
  • Servings:



2 lb. pork shoul­der, cut into 1 1/2-inch pieces
1 2/3 c. onion, chopped (about 1 medi­um)
1 1⁄2 tsp. ground cumin
1 1⁄2 tsp. salt
5 c. water
2 cubes chick­en bouil­lon
4–6 thai red chili pep­pers, whole
14 oz. red sauce, frozen (Jes­si­ca uses the Bueno Red Chili Puree)
2 lb. fresh Nix­ta­mal corn, rinsed well (about 4 cups) OR Hominy, drained.
1 1⁄2 lb. North­ern beans, dry beans rinsed and washed
1 1⁄2 tsp. salt
6 c. water

My neigh­bor Jes­si­ca made me the most deli­cious Slow Cook­er Pork Posole and so I had to get the recipe to share with all of you!  Jessica’s fam­i­ly is from Mex­i­co and they cel­e­brate “Dia de los Muer­tos” (Day of the Dead) as a way to remem­ber all of the loved ones who have passed.  The day is actu­al­ly a cel­e­bra­tion of life and a way to hon­or the mem­o­ry of those who are no longer liv­ing.  Whether you cel­e­brate this hol­i­day or not, you will cer­tain­ly enjoy this recipe.  I couldn’t get enough of it!

  1. This recipe is actu­al­ly made in two (2) slow cook­ers.
  2. You will want to soak beans over night or for sev­er­al hours for slow cook­er #2
  3. Com­bine pork, onion, cumin, salt, water, chick­en bouil­lon, red chile pep­pers, and red sauce in slow cook­er #1.
  4. Cov­er slow cook­er #1 and cook on Low for 5 — 6 hours.
  5. Also com­bine Nix­ta­mal corn or hominy, North­ern beans, salt and water in slow cook­er #2.
  6. Cov­er slow cook­er #2 and cook on Low for 5 — 6 hours also.
  7. When both slow cook­ers are ready, stir pork and red chile pep­pers “ONLY” from slow cook­er #1, “remove and dis­card chile pep­pers” (set aside about 4 cups of red chili sauce/broth from the slow cook­er), once chile pep­pers are removed and sauce/broth is set aside, com­bine pork mix­ture from slow cook­er #1 with Nix­ta­mal corn or hominy and beans in juice in slow cook­er #2.
  8. Then add about 2–3 cups of red sauce/broth until you reach desired fla­vor.
  9. Keep in the slow cook­er on warm until ready to serve.

NOTE: The gar­nish­ments tru­ly adds so much to this deli­cious recipe.

Gar­nish with fresh cut cilantro, lemon or lime wedges, green onion and/or avo­ca­do (cubed).

Hap­py Crock­ing!

Pro­vid­ed by my neigh­bor Jes­si­ca!

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Slow Cooker Pork Pozole Nutrition **

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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