Slow Cooker Beef Pozole

10 minutes
Serves 6

Despite its mild climate, Mexico is full of hot spices to make your family work up a sweat! Delicious, hearty, and with a little kick (if your family is up for it), this red pozole is made with tender beef and hominy. Topped with radishes, cabbage, cilantro, avocado, and lemon juice, it’s a meal adventure worth taking. 


  • 4
    ounces (weight) dried guajillo chiles, ancho chilies, or a combination of both
  • ¼

    cup yellow onion, chopped
  • 4
    cloves garlic, peeled
  • ½

    tbsp cumin
  • 1
    pound flank steak, cubed
  • 1
    25-ounce can of hominy 
  • 6
    cups beef broth, low sodium

    Salt and pepper to taste


    Toppings: cabbage, radishes, cilantro, onion, lemon juice, avocado (optional)


  • 1

    With scissors, cut off the tops of the chilies and shake the seeds out. Discard seeds and place chilies in a large bowl. Cover chilies with hot water and steep for 30 minutes until soft. 

  • 2

    Place chilies, 1 ½ cup of chili water, onion, garlic, and cumin in a blender and puree for 1 ms inute until smooth. Strain mixture and discard any solid

  • 3

    In a slow cooker, stir to combine flank steak, hominy, broth, and chili mixture. Cover and cook on high for 4 hours or low for 8 hours. Taste, and add salt and pepper if needed.


Serve with your choice of toppings, such as cabbage, radishes, cilantro, onion, lemon juice, and avocado.