Wake up to slow cooker beef pozole for brunch. Beef, chicken, pork or vegetable versions of pozole are all delicious, but don’t forget the fresh garnish!
This winter has been brutal for us here in central new York, and I lost count on how many soups I have prepared! This was the easiest by far! I literally layered everything in the slow cooker, turned it on and walked away. I only went back to check on it once I could smell the pozole cooking. I chose to mix both beef and chicken broth, because I find if I use all beef, it’s a bit strong for my taste. If you really wanted to, you could just add straight water, but the broth does add some good flavors. Since there are only two of us, we enjoyed this soup several times, and the best bowl was the last bowl. It only got better!
For the Pozole
1medium sweet onion diced
1 1/2 - 1 3/4pounds beef back ribs you can also use short ribs (if the ribs are whole, I cut them into individual portions)
Layer all of the ingredients in the order listed in a 5-quart slow cooker. Cook on high for 5 hours or on low for 8 hours.
Stir well to combine all of the ingredients and taste for salt.
Garnish with your favorite toppings.
If you live in an area that has a large selection of Mexican products, I would suggest using the hominy in the large can for pozole or menudo. It should be labeled that way. It’s slightly bigger than the usual white or golden hominy you find in most stores. I used some leftover purple hominy I had cooked a few weeks earlier, but the purple is not as easy to find.