Pozol Costarricense with Pork Shoulder, Hominy and Culantro

By AislePrompt Editorial · Published 2026-10-12 · Updated 2026-10-12

A hearty Costa Rican corn and pork soup of white hominy and tender pork shoulder simmered in an achiote-tinted broth with culantro, sweet pepper and a squeeze of lime. This Costa Rican-inspired quick recipe, ready in about 45 minutes, pairs canned white hominy, drained and rinsed, chicken broth, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 lb boneless pork shoulder, cut into 1/2-inch cubes
• 2 (15 oz) cans canned white hominy, drained and rinsed
• 6 cups chicken broth
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 1 tsp achiote paste
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/3 cup culantro (or cilantro), chopped
• 1 tbsp vegetable oil
• 1 1/2 tsp salt
• 4 lime wedges

Instructions

1. Step 1: Season the pork cubes with salt. Heat oil in a large pot over medium-high heat and brown the pork in batches, about 5 minutes.
2. Step 2: Add onion, bell pepper, celery and garlic; cook 3 minutes until fragrant. Stir in achiote paste, cumin and oregano.
3. Step 3: Pour in the broth, scraping up browned bits. Bring to a boil, then reduce to a steady simmer, covered, for 20 minutes until the pork is tender.
4. Step 4: Add the hominy and simmer 7 minutes more so it absorbs the broth's flavor. Taste and adjust salt.
5. Step 5: Stir in the culantro just before serving. Ladle into bowls and serve with lime wedges.