April 24, 2013

Mexican Pazole ~ Crock Pot Style

A few years back my husband Chris and I took a trip out to Arizona to attend a wedding in Phoenix. We decided that after the nuptials we would rent a car and drive from Phoenix up through Flagstaff and Sedona to see the Grand Canyon. 

After experiencing the magnificent Canyon, we then drove through the Painted Desert and Monument Park in Utah until we reached The Four Corners. From there it was just a short trek to the quaint Victorian town of Durango Colorado. Durango is located in the southwest corner of Colorado and is considered part of the Four Corners region. It was established as a mining town in 1881 and is the home of the Durango and Silverton Narrow Gauge Railroad.

As part of our stay at the historic Strater Hotel in downtown Durango, we feasted on a fabulous southwestern breakfast buffet each morning. The one dish on the breakfast menu I remember having was something called Pozole. Pozole or Posole pronounced (poh-SOH-leh) is a Mexican style soup made with hominy, chilies  garlic, pork or sometimes chicken, and fresh cilantro. I'd never had or let alone even heard of Pozole, but when I saw it on the buffet it simply called my name. The Pozole I had was more of a soup but it can be made with a thicker base to make it similar to a stew. Pozole is often served in Mexican Restaurants, and as I had come to learn at the time, it is also very popular in the American Southwest!

I love this version of pazole...you just fill the crock pot with your ingredients, turn the pot on and forget it...that is if you can ignore the absolutely fabulous aroma emanating from your kitchen.

1-2 T. canola or vegetable oil
2 lbs. boneless pork loin roast cut into one inch cubes
flour for dredging
2 14.5 oz cans of enchilada sauce
2 15.5 oz. cans of white hominy, drained (I used Goya)
1 cup chicken or beef broth
1 medium onion chopped 
1/2 cup of canned green chilies chopped
4 cloves of garlic minced
2-3 tsp. oregano
cayenne to taste
1/3 cup fresh cilantro

Dredge meat in flour and place in pan with hot oil. Brown the meat with a good sear and then place in a 4 quart crock pot. Pour the enchilada sauce over the meat and then top with the remainder of the ingredients except the cilantro. 

Cook in crock pot on high for 6 to 7 hours. Add the cilantro and then cook for another 30 minutes. The traditional way to serve Pazole is topped with shredded cabbage, fresh avocado or guacamole and a squeeze of fresh lime juice.



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  1. This sounds so delicious, Barbara. I visited Scottsdale in April 2002, stepped off the plane and instantly fell in love! I stayed with friends at their beautiful home, and we also went to Camelback Spa. Fabulous. I am going to make this posole. xo

  2. This looks delicious! This would be such a great, filling meal:) I love Mexican flavors...I can't wait to try this!

  3. Looks like such a GREAT dish! And it received the Most Clicks on our Foodie Friends Friday linky party. It will be featured tomorrow on Daily Dish Magazine. Please come back next week for another great party!

  4. What a fun post. Pazole looks wonderful! I am all about Southwest flavors!Oh, yummy! Thanks for sharing at ON THE MENU MONDAY.

  5. Mmmmmm....I haven't had pozole in years! I remember when one of the guys at work would bring in a crock pot of pozole for all of us for lunch! It was delicious....thanks for the reminder about this delicious meal. There couldn't be an easier way to prepare it than using the crockpot...pinning....

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  7. Mmmmmmm this is my kinda cooking! I've pinned this to my board "Ethnic Food"! I followed you here from Stone Gable's link party and: I've just posted my Tasty Tuesdays link party on my blog & I'd love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/04/Tasty-Tuesdays-8-features-ad.html

  8. This sounds yummy! I found you from Foodie Friends Friday. I would love for you to share at my Tried and True Recipe party: http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipes-11.html

  9. Thank you so much for linking this recipe to the Tasty Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. :) This week’s party is live on the blog & I would love for you to come link up with us! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html

  10. If I use chicken breast instead of pork, how long and what temp? thank you

    1. Hi Grace...I would treat it tha same way as the pork and this put the crockpoy on low to let it cook.

  11. Just curious if I dredge the meat then cut into chunks. Or am i supposed to dredge the cut meat?

    1. Hi Meagan...dredge the cut meat before you cook it in the pan.


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