Mexican Beef Pozole (Slow Cooker)


A simple pozole recipe crafted in the slow cooker. If your slow cooker is spacious, feel free to include an extra can of hominy. I recommend using hot enchilada sauce with salsa for an extra kick, but the regular variety works well too. Serve this traditional Mexican pozole with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas.

Preparation time: 20 min
Cooking time: 6 hours 35 min
Resting time: 0 min
Total time: 6 hours 55 min
Serves: 8


  • 1 tablespoon of canola oil
  • 1 (2-pound) boneless beef loin roast, cut into 1-inch cubes
  • 2 cans (14.5 ounces each) enchilada sauce
  • 2 cans (15.5 ounces each) white hominy, drained
  • 1 sliced onion
  • ½ cup diced green chilies
  • 4 cloves minced garlic
  • ½ teaspoon cayenne pepper, or to taste
  • 2 teaspoons dried oregano
  • ¼ cup chopped cilantro
  • ½ teaspoon salt


  1. Heat oil in a skillet over high heat. Cook and stir beef until it’s browned on all sides, about 5 minutes.
  2. Transfer the meat to a 4-quart slow cooker. Pour enchilada sauce over the beef.
  3. Add hominy, onion, chilies, garlic, cayenne pepper, and oregano. Fill the slow cooker with enough water.
  4. Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt.
  5. Cook on Low for an additional 30 minutes.

Customize your pozole toppings based on personal preferences, experimenting with combinations like a squeeze of lime, creamy avocado, or a sprinkle of fresh cilantro to enhance the flavors to your liking.

Nutritional Info:
Calories: 241
Carbs: 26g
Protein 17g
Fat 8g

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