• Eunji Han

Korean Mexican Pozole in Slow Cooker

Here is my Koreanized version of pozole, which is a traditional Mexican soup.

I fell in love with this soup during my travels in Mexico City. At some point, it became a feature on my Thanksgiving and Friendsgiving menu.

My Korean immigrant parents strangely love Mexican food, probably because we grew up in Los Angeles and it always makes me happy to bring together two food cultures that I love.

I actually normally cook this in a huge pot over the stovetop for over 24 hours but decided to try it out in a slow cooker. I definitely prefer the stovetop method but if you need a simple slow cooker pozole recipe, this does the trick.


  • 2 - 1 lb. Hominy in a can or 2 lbs. of dried hominy (soaked overnight in cold water)

  • 1 lb pork shoulder, fattier the better but in 2 in. chunks

  • 1 lb of pork neck bones

  • 1/2 pound of cippolini onions (or feel free to use shallots if cippolinis are not in season), rough chopped or whole

  • 1 bay leaf

  • 2 cloves of garlic, whole or rough chopped

  • 1 tsp cumin powder

  • 1 tsp gochugaru (red pepper powder)

  • 1 tsp dashida (korean beef stock powder)

  • 3-4 chili ancho (dried)

  • 1 white onion, diced and soaked in cold water for garnish

  • lime wedges

  • cilantro chopped, for garnish

  • sliced radish, for garnish


  1. Put hominy in the slow cooker with the bay leaf, cumin, garlic, gochugaru and pinch of salt along with 2 cups of water.

  2. Set slow cooker for either 6 hours on high or 8 hours on low.

  3. In a large bowl, pour cold water over pork neck bones so they can soak and bleed out any excess blood.

  4. In a large pot, fill about half full with water and boil pork neck bones for 10 minutes.

  5. Chop pork shoulder in 2 inch cubes and add them to the slow cooker along with the cippolini onions.

  6. Toast the dried ancho chilis lightly until they are fragrant. They will puff up a bit. Wear gloves while you slit the chilis lengthwise and remove stem and seeds.

  7. Add chilis to a small saucepan with 2 cups of water. Simmer for 30 minutes and let cool. Blend the chilis into a smooth paste using some of the cooking water if necessary. It should be the consistency of hot sauce.

  8. Add the chili puree and boiled pork neck bones into the slow cooker. Use the cooking water from the pork neck bones and fill until meat is covered in the slow cooker.

  9. Let it cook in the slow cooker. Taste test halfway through and season with salt & pepper as needed.

  10. Once the pozole is done cooking, prepare garnishes of onion, lime, cilantro, and radish and serve.

  11. This pozole freezes well and can keep up in the fridge for up to a month.

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