Everyone in my husband’s family makes the best food! His dad makes the perfect hot sauce, his grandma the best Spanish rice, and so much more amazing hispanic staples like tamales and tortillas! Just talking about it is making me hungry!
One of my favorites is his family’s Pazole Recipe. This warm, flavorful, mexican pork stew is perfect for this time of year! Make it more spicy to keep your extra cozy by adding a diced jalapeño or two! Or add in a spoonful of this tasty salsa recipe!
The best part about this recipe is that it is a crockpot recipe! I love being able to have dinner ready when I get home from work at night! Who doesn’t?! I’m usually starved by the time I get home and having my dinner ready to go is pure GOLD! ha Also only one dish to wash, do I even need to name anymore benefits to this recipe?
Whats your favorite crockpot recipe? Let me know in the comments below!
Simple Crockpot Pazole Recipe
1.5- 2 lb pork shoulder
about 4 c of water
4 tsp of Better than Bouillon Chicken Base
(That one is my favorite but you can also replace the water and chicken base with 4 c of chicken or veggie stock)
2 Tb garlic salt
1/3 c chili powder
heaping Tb of minced garlic
1 Tb onion powder
1 tsp oregano
1 Bay leaf
about 60 oz of Hominy ( four 15.5 oz cans or two 29oz cans)
- In the crockpot first put in the garlic salt, Then place in the pork. Pour enough water or stock to cover the pork completely (I have a five quart crockpot and this is about 4 c) Then add the chicken base if you used water.
- Add all the seasonings and minced garlic to the crock pot. Stir to incorporate ingredients.
- cook on low for 5-6 hours until the meat is able to shred. Shred the meat and add the hominy.
- cook on low for another 2 hours.
- serve with cabbage, limes, radishes, cilantro, jalapeños and queso fresco and ENJOY!