Celebrate the holidays with an authentic slow cooker carne asada pozole

Print this recipe
A pozole is an indigenous Mexican stew, traditionally made with pork, tomato and hominy, that's eaten over the Christmas holiday. We modernized this authentic dish by substituting flank steak instead of traditional pork and by preparing the whole dish in a slow cooker. The tender, shredded beef matches perfectly with the tomato-based broth and aromatic blend of spices and chilies. A sprinkling of cilantro and lime tops it off nicely. Other garnish suggestions include fresh, chopped onion, sliced radish, queso fresco or crispy tortilla strips.
A traditional pozole takes hours to prepare, so making this recipe in a slow cooker saves on effort and is an effective way to achieve authentic, slow-cooked flavor. The array of ingredients in this complex dish cross the spectrum of flavors ranging from spicy to sweet to sour with the addition of honey and a squeeze of fresh lime juice right before serving. If you prefer, make this recipe using boneless pork chops (traditional) or boneless skinless chicken thighs. Use chicken stock instead of beef stock.
Advertisement
Cooktop Cove
Slow Cooker Carne Asada Pozole
6 to 8
10 minutes
8 hours
8 hours 10 mins
2 pounds flank steak
Two 28-ounce bottles red enchilada sauce. homemade or store-bought
8 ounces tomato sauce
1 onion, diced
5 cloves garlic, minced
4.5 ounces green chilies, chopped
One 25-ounce can white hominy, drained
1/2 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 cup low sodium beef stock
2 1/2 teaspoons honey
Kosher salt
1 lime, wedged (optional)
Cilantro
Place the flank steak in the bottom of the slow cooker. Cover steak with enchilada sauce and tomato sauce.
Add the onion, garlic and green chilies to the slow cooker, followed by the white hominy, chili flakes and oregano.
Add the beef stock to the slow cooker, and stir to combine all the ingredients floating above the steak.
Cover the slow cooker with the lid, and cook on low power for 7-8 hours. Avoid opening the lid for at least 7 hours. This can be cooked for up to 10 hours.
After 7 hours, remove the lid. Using tongs or a spider, carefully remove the flank steak from the slow cooker, and place it on a cutting board. Use two forks to shred the beef.
Pour the shredded beef back into the slow cooker, and stir.
Add the honey and kosher salt to taste.
Continue to simmer uncovered in the slow cooker until the soup is the desired consistency. If the pozole is too thick, add a splash of beef stock until it has thinned out.
To serve, ladle pozole directly from the slow cooker into individual bowls. Garnish with lime wedges and fresh cilantro.
Advertisement
Resources
Print this recipe

Many people like cooking with a microwave oven because it's fast and easy to use, but others are wary of its safety or think food doesn't taste as good when prepared in that way. Luckily, we've found an alternative way to cook ...
October 24   ·  
Advertisement
Check out the end result.
October 23   ·  
The beauty of slow cooking is that it requires far less preparation than grilling, roasting, or frying.
October 24   ·  
The classic comfort of cream and noodles with hearty beef all adapted for a wonderful casserole that makes this the ultimate comfort dish.
October 23   ·  
Dishes of Tuscany are some of the most delicious of the Italian regions...
October 23   ·  
How easy is this dish to make? With three simple steps, it's a no-stress creamy deliciousness!
October 22   ·