Easy Crock-Pot Posole (Pozole Rojo Rápido)

Instructions:

1. Add the pork cubes, ground pork (if using), hominy, onion, garlic, jalapeños, salt, cumin, oregano, and chicken broth to the Crock-Pot.
2. If making the red sauce: Toast dried chiles for 30 seconds, simmer 10 minutes, then blend with onion, garlic, and broth until smooth. Add this sauce to the Crock-Pot.
3. Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the pork is ultra tender.
4. Taste and adjust seasoning before serving.
5. Ladle into bowls and finish with your favorite garnishes.

Variations

• Swap pork for chicken thighs for a lighter version.
• Add tomatillos for a tangy twist.
• Stir in a little tomato paste for extra body.
• Make it spicier with chile de árbol or extra jalapeños.

Tips

• Toasting dried chiles before simmering adds deeper, smokier notes to the broth.
• If the soup is too thick, add extra broth; if too thin, uncover and simmer for 20 minutes.
• For the best texture, use both ground pork and pork chunks — they melt into a richer broth.
• Garnishes bring the dish to life: don’t skip the fresh crunch and bright lime.