The Low-carb "Pozole" I can't get enough of

For the winter kitchen workhorse: the Crockpot

Hi friends!

I’m about to go on about a spiced and savory, low-carb version of pork pozole (posole?) I’ve been making in the Crockpot but before I do, I think it’s worth mentioning that we had an unwelcome burst of Arizona heat this week that pushed temps to the 90s and this hot comfort food with zesty spices still won us over. At least Ian and I enjoyed it for several meals over the last couple of weeks. The kids were tolerant (and anyone with kids knows that counts as a win).

So I can imagine how cozy and hearty it would be in actual fall or winter weather. If it’s cool where you’re at, I hope this meal brings you a bit of warmth.

This is not a true pork pozole (definitely not authentic) but it’s inspired by “pozole rojo” or “red pozole,” a Mexican pork stew made with hominy, a type of field corn/maize. Instead of hominy, you’ll toss in some cubed butternut squash toward the very end of the cooking time.

Other than browning the pork in a skillet before placing it in the slow cooker, this meal is a one-pot dinner that slow cooks for several hours. The pork gets ultra tender and the broth is delicious and flavorful. This recipe is not on the blog and is exclusively for you. :)

I’m getting some meals ready for the freezer to make life a little easier when baby arrives in a few weeks and I plan to make a double batch of this. It’s easy and affordable and it’ll keep well frozen, too.

(Looking for more Crockpot meals? Try this No-Bean Chili, Mississsippi Pot Roast or Green Chili Chicken Soup! All low carb, all made in the slow cooker.)

A few quick tips before I get to the pork pozole-inspired recipe…

• Make sure to use a fattier cut of pork that does well cooking low and slow, like pork shoulder or country-style pork ribs. Some pork pozole recipes call for boneless pork loin but I haven’t tested it. Pork loin is more lean so if you prefer that, you can give it a try. I am guessing it will take less time to cook.

• For an extra boost of flavor, omit 1 cup chicken broth and and add about 15 ounces of your favorite red enchilada sauce (I tried it with the Siete brand red enchilada sauce that I mentioned in this post after receiving a tip from a friend. It was so good and I loved that it kicks the heat level up a notch). I’ll share the exact adjustments in the recipe notes section below.

• You can substitute butternut squash for another variety like chayote or acorn squash. I’ve also made this with cubed jicama (add it along with the rest of the ingredients instead of at the end) and although it doesn’t get quite as tender and still holds some crunch, it’s still a tasty addition.

Crockpot “Pork Pozole” with Butternut Squash

Yield: 6-8 servings

Ingredients:

• 3 pounds pork shoulder, cut into 3-inch pieces (or sub country-style pork ribs)

• fine sea salt and ground black pepper (amounts listed in steps below)

• 2 tablespoons avocado oil

• 1 large onion, diced

• 2 chipotle peppers in adobo sauce, chopped small

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• 2 tablespoons minced garlic

• 1-1/2 tablespoons whole dried Mexican oregano

• 2 tablespoons tomato paste

• 4 cups chicken broth (or homemade chicken bone broth)

• 1 can diced tomatoes

• 1-1/2 cups cubed butternut squash

• 1 lime, cut into wedges

• toppings of choice like sliced radishes, fresh cabbage, cilantro, shredded cheese

Instructions:

1. Add the oil to a large skillet and heat over medium-high. Season the pork pieces generously with salt and pepper.

2. Brown the pork in the skillet for about 4-5 minutes per side. You will likely need to do this in two batches.

3. Transfer the browned pork to the Crockpot.

4. Add the remaining ingredients to the slow cooker (except for the butternut squash and lime): diced onion, chipotle peppers, cumin, chili powder, minced garlic, oregano, tomato paste, chicken broth. Add 1-1/2 teaspoons of additional salt and pepper. Mix.

5. Cook on High heat for 6-7 hours (or 7-8 hours on Low). Cook until the pork is fork tender.

6. Using two forks, shred the large pieces of pork and stir them back into the stew. Add the butternut squash to the Crockpot and cook another 30 minutes.

7. Serve the pozole with a wedge of lime and toppings of choice, like fresh radish slices, shredded cheddar or crumbled cotija cheese, fresh cabbage and cilantro.

recipe notes

• If using a can /jar of red enchilada sauce, add it to the Crockpot with the rest of the ingredients and use only 3 cups chicken broth. You can also reduce the amount of cumin and chili powder by half and only use 1 teaspoon salt/pepper.

• Look in the Hispanic foods aisle of your grocery store to see if they carry spice packets. The Tampico brand is much more affordable than the small jars of spices and this is where I often find whole dried Mexican oregano.

• If you have bone-in pork shoulder, you can place the whole thing into the Crockpot without cutting it into smaller pieces, but you’ll likely have to increase the cooking time by 1-2 hours.

• Give the soup a taste before adding the butternut squash. Adjust the seasonings if needed (more salt/pepper/cumin/chili powder) and let it simmer with the squash another 30 minutes.

Looking ahead

I’ll be sharing a recipe for braised beef shanks over on the site today and a low-carb spice cake recipe is coming soon! In case you didn’t see, the home page now features some seasonal side dishes and desserts that can help you prep for Thanksgiving.

A few of my favorites include this Gluten-free/dairy-free Sweet Potato Casserole (with keto-friendly options), Keto Green Bean Casserole and this Fall Kale Salad.

There’s also this sugar-free apple cider recipe, keto pumpkin pie and keto Tiramisu if you’re looking for some sweet treats this month.

Can you believe we’re already past the first week of November?!

On deck for dinner this week are these cheesy shrimp tacos, a recipe from Caroline Chambers that I can’t stop thinking about (I’ll swap in low-carb tortillas). I also have an abundance of cauliflower in my fridge so I’ll be making low-carb and gluten-free Shepherd’s Pie over the weekend which I hope can stretch into a couple of meals.

If you end up trying the pork pozole, let me know what you think. And over on the blog, I love seeing your comments and recipe reviews, and they encourage others to give these recipes a try. Thank you, thank you!

Have a wonderful week!

Abby