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Bodacious Pozole

Bodacious Crock Pot Pork Pozole

Bob Wiseman
Bodacious Pork Posole and a crockpot are the perfect partners for this popular Southwest dish. There’s something about the lemon flavor that always tempts me to go back for seconds. So, fry up some pork shoulder, onions and garlic, chunk it all in a crockpot, add the remaining ingredients, put the temperature at medium and head for the rodeo. It will be ready and waiting when you get back.
Prep Time 30 mins
Course Main Course
Cuisine American, Southwest


  • Frying Pan
  • Crockpot


  • 1 pound chopped pork shoulder, or pork loin
  • 2 tablespoons canola oil, or vegetable oil
  • 1 medium white onion chopped
  • 2 garlic cloves minced
  • 1 quart water
  • 2 tablespoons chicken paste Better Than Bullion preferred
  • 2 cans hominy (15 oz.) rinsed, drained
  • 2 tablespoons Bodacious Verde Seasoning
  • 2 tablespoons lemon juice freshly squeezed
  • 2 packages Goya Sazon (cilantro & annatto)
  • Condiments
  • 1 avocado sliced
  • lemon wedges
  • tortilla chips
  • Mexican white cheese crumbled
  • sour cream
  • cilantro fresh chopped


  • Heat a frying pan until a drop of water quickly sizzles away. Add canola oil. Fry the pork until it starts to brown. Add pork to crockpot. Sauté the onion and garlic until it is translucent; add to crockpot.
  • Add water to crockpot then add the chicken paste (Better Than Bullion preferred). Add hominy, Bodacious Verde Seasoning, lemon juice. Set the crockpot to medium heat, cover and let stew for 4 to 5 hours.
  • Serve with your choice of condiments. I use Mexican bolillos for sopping up the juices. As for Mexican cheeses I prefer Queso Monterey.


SOURCE: Bob Wiseman