Slow Cooker Pork Pozole Verde
The first-cold-night dinner. A big pot of tender pork and hominy in a bright green broth, then everyone piles on their own radish, cabbage, lime and cilantro. Hands-off all day, feeds the family twice.
- Prep
- 20 min
- Cook
- 6 hr
- Total
- 6 hr 20 min
- Serves
- 6
- Method
- Slow cooker
Blister the tomatillos and poblanos black under the broiler before they go in the blender. That char is the whole difference between a deep, smoky green pozole and a flat sour one. Don't be shy with it.
What actually matters here
- Char the tomatillos and poblanos hard.
- Low and slow so the pork shreds.
- The garnishes are the dish - set them all out.
Ingredients
Serves 6.
Pork
- 2 1/2 lbpork shoulder, in chunks
- salt
Green base
- 1 lbtomatillos
- 2poblanos
- 1onion
- 4garlic cloves
- 1 bunchcilantro
- oregano
- cumin
Hominy
- 2 canswhite hominy
- 4 cupsbroth
To finish
- radish
- cabbage
- lime
- cilantro
Before you start
- Husk and rinse the tomatillos.
- Heat the broiler and blister the tomatillos and whole poblanos on a sheet pan until blackened and soft, turning once, about 8 to 10 minutes; steam the poblanos in a covered bowl a few minutes, then pull off the skins and seeds.
- Season the pork with salt.
Method
- Blend the charred tomatillos and poblanos with the onion, garlic, cilantro, oregano and cumin into a smooth green sauce.
- Put the pork chunks, the green sauce, the drained hominy and the broth in the slow cooker. Cook on low 6 to 8 hours (or high 4), until the pork pulls apart easily with a fork.
- Shred the pork right in the pot with two forks and stir it back through; taste and add salt and lime.
- Ladle into bowls and let everyone top their own with sliced radish, shredded cabbage, cilantro and a big squeeze of lime.
How you know it is right
- The pork shreds effortlessly, the broth is bright green and smoky, the hominy tender-chewy.
How to serve it
Warm tortillas or tostadas; all the garnishes.
If you want it simpler
- Jarred salsa verde instead of blending (still char what you can); pork tenderloin cut small for a faster stovetop simmer; canned hominy is the standard even in Mexico.
Char the tomatillos black, let the pork go slow, garnish loud. First cold night, handled.
This dish came from the SEASON plan for September 21 - 27, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.