What’s the difference between pozole and posole?

"Pozole" is the traditional Spanish spelling, while "posole" is a more phonetic, anglicized version. Both refer to the same beloved Mexican stew made with hominy and meat. Whether you call it pozole or posole, the rich, hearty flavors remain the same—and so do the techniques used in most crock pot posole recipes .

Can I make posole in a slow cooker?

Absolutely. In fact, many home cooks prefer posole crock pot recipes because they allow the flavors to develop slowly over several hours without constant attention. The slow cooker method delivers tender meat and a well-blended broth, all with minimal effort.

Yes—when made with lean proteins like chicken or pork and loaded with veggies and hominy, posole can be a very balanced meal. Many posole recipe crock pot variations are naturally gluten-free and easy to adapt for lower-sodium or lower-fat diets.

What are the different types of posole?

There are three traditional varieties: Pozole Rojo (red, made with dried red chiles), Pozole Verde (green, made with tomatillos and green chiles), and Pozole Blanco (white, without added sauces). Each one can be adapted into crock pot posole recipes depending on your taste and ingredients on hand.

Crock Pot Posole Recipes: Authentic Mexican Comfort Made Easy

Ingredients

Scale

2–3 lbs pork shoulder or chicken thighs (bone-in or boneless)

8 oz dried hominy (soaked) or 4 cups cooked/canned hominy

2 cups tomatillo salsa or 8 fresh tomatillos, husked and halved

2 cups water

1 can (14.5 oz) low-sodium chicken broth

1 onion, halved

1 head garlic, top trimmed

1 tsp sea salt

10 dried chiles (Guajillo or California)

2 cups boiling water

1 clove garlic

¼ tsp dried oregano

Shredded cabbage

Thinly sliced radishes

Diced white onion

Fresh cilantro leaves

Diced avocado

Lime wedges

Sour cream

Tortilla chips or tostadas

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Instructions

Prepare the Hominy:
- Soak dried hominy overnight (or quick soak in hot water for 1 hour). Drain. If using canned, rinse and set aside.
Start the Soup Base:
- Brown pork or chicken in a skillet or stove-safe slow cooker insert. Transfer meat to crock pot.
- Add tomatillo salsa, water, chicken broth, onion, garlic head (cut-side up), and salt.
- Add uncooked hominy now, if using. Cook on HIGH for 4 hours or LOW for 6–8 hours.
Make the Chile Sauce:
- Remove stems/seeds from chiles. Soak in 2 cups boiling water for 20 minutes.
- Blend with garlic and oregano. Strain to remove solids.
Combine and Heat:
- Remove meat, onion, and garlic from slow cooker. Shred meat and discard bones/fat.
- Return shredded meat and chile sauce to slow cooker. Add canned hominy now, if using.
- Cook on LOW for 20–30 minutes until fully blended and heated through.
Serve and Top:
- Ladle into bowls. Top with cabbage, radish, onion, cilantro, lime, avocado, sour cream, and tortilla chips as desired.

Author: Layla Nour
Prep Time: 30 minutes
Cook Time: 6–8 hours (LOW)
Category: Soup, Stew, Main Dish
Cuisine: Mexican

Nutrition

Calories: ~390 calories per serving
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 35g
Cholesterol: 95mg