Mexican pork pozole - Recipes - Slimming World

Mexican pork pozole

Mexican pork pozole
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 8-10 hours
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:

Our Free version of this tasty stew features oh-so-tender pork pulled apart and stirred into the sensational spicy sauce.


  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic granules
  • 1kg lean pork loin joint, visible fat removed
  • 1 large onion, chopped
  • ½ tsp dried chilli flakes
  • ½ level tsp chipotle chilli paste (or another chilli paste)
  • 3 tbsp tomato purée
  • 500ml boiling chicken stock
  • 1 tsp dried oregano
  • 340g can sweetcorn kernels in water, drained
  • 400g can lentils, drained and rinsed


  1. Mix the cumin, paprika, garlic granules and ½ tsp each of salt and pepper in a shallow dish. Add the pork joint and turn to coat well. Put the onion and chilli flakes in the slow-cooker pot and place the pork joint on top.
  2. Mix the chilli paste, tomato purée, stock and oregano with any spices left in the pork dish. Pour the mixture over the pork, cover and cook on low for 8-10 hours.
  3. After the pork has been cooking for 7-8 hours, stir in the sweetcorn and lentils. Cover again and cook for the rest of the cooking time or until the pork is very tender and starting to fall apart.
  4. Lift the pork on to a board, pull it into strips using 2 forks and stir it back into the stew. Serve hot in bowls with salad.

Tip: Don’t have a slow cooker?
Put all the ingredients except the sweetcorn and lentils in a non-stick casserole pan, cover and cook for 2-2½ hours in an oven preheated to 160°C/fan 140°C/gas 3. Add the sweetcorn and lentils, cover and return to the oven for a further 30 minutes.

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