Pozole, also spelled sometimes as posole, is a wonderful mix of Mexican flavors all wrapped up in a bowl of comfort food. This is a super easy "cheater" version done in a slow cooker. The flavors of the spices and the pork are easily enhanced by the slow cooker process and it takes a ton of energy from creating the broth and braising the pork for hours. I had not been a fan of many pork dishes for years until I started tasting some of the Mexican dishes that made the pork practically melt in your mouth. Combine that with the fact that I fell in love with hominy the first time I tried it and this has easily become one of my go to dishes for a lazy rainy Sunday. In Oregon, there are typically about 22 of those each year! If you don't know what hominy is, you're in for a treat. You might check out this fun quick read article, "What the Hell is Hominy, Anyway" to get you started.
3 pounds pork shoulder or butt
1 white onion, chopped
4 cloves garlic, chopped
1 poblano chili pepper, seeds removed cut into large pieces
3 bay leaves
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
Salt and pepper to taste
6 cups water
1 can hominy (25 oz)
Trim fat from pork and cut into 1 inch pieces.
Place cubed pork into bottom of crock pot. Add onion, garlic, chili, herbs and spices.
Pour water over ingredients.
Cover and cook on low for 6-7 hours or until pork is very tender. Add hominy in the last hour of cooking. Remove and discard bay leaves.
Serve with toppings: sliced radish, cilantro, sliced avocado and a squeeze of lime.