September is here and with it the start of a new school year, the ushering in of fall, and Pain Awareness Month. What better way to celebrate all of that than with an easy-to-prepare, warm and comforting meal, that just so happens to be loaded with anti-inflammatory ingredients, too? Look no further than this crockpot red pozole recipe! It’s a classic staple and so satisfying any day of the week!
Crockpot red pozole recipe
Pozole is a classic Mexican stew with loads of flavor. There seem to be hundreds of variations on the concept of this stew, but at the heart of each recipe you’ll find a long-simmered stock typically spiced with cumin, and enhanced by either a red tomato or green tomatillo base. This crockpot red pozole recipe uses tomatoes for their anti-inflammatory properties and includes chili powder and turmeric as well. Feel free to turn up the heat with extra red pepper flakes if you like, and by all means, load up on the toppings with this crockpot red pozole recipe!
- 1 small white onion, chopped
- 2 garlic cloves, minced
- 2 medium-size tomatoes, chopped
- 14-ounce can strained tomatoes
- 6 cups chicken stock
- 28-ounce can white hominy, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon ground turmeric
- Pinch red pepper flakes
- Salt & pepper to taste
Toppings (optional): shredded green or red cabbage, fresh cilantro, chopped red onion, chopped radishes, lime wedges, corn tortillas, cotija (or feta) cheese
- Place all ingredients in a crockpot. Cook on the high setting for 4 hours or the low setting for up to 8 hours. Season with salt and pepper as necessary before serving. Serve this crockpot red pozole recipe in large bowls with plenty of toppings!
What’s your favorite pozole recipe?