Slow-Cooked Pork Pozole with Fresh Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A comforting slow-cooked pork stew featuring tender pork shoulder simmered in a rich, flavorful pozole broth, served with refreshing homemade salsa and crisp tortilla chips. This mexican-inspired soups ready in about 500 minutes blends cut into 1-inch cubes pork shoulder, drained and rinsed white hominy, chicken broth into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 lbs, cut into 1-inch cubes pork shoulder
• 2 cups, drained and rinsed white hominy
• 6 cups chicken broth
• 1 medium, quartered white onion
• 4, peeled and smashed garlic cloves
• 3, stems and seeds removed dried ancho chilies
• 1 tbsp dried Mexican oregano oregano
• 1 tsp ground cumin cumin
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 4, for serving lime wedges
• 8, cut into triangles for chips corn tortillas
• 2 tbsp olive oil
• 2 medium, diced tomato
• 1 small, seeded and minced jalapeño
• 1/4 cup finely chopped red onion

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs pork shoulder cubes and sear for 4-5 minutes until browned on all sides, then transfer to a slow cooker.
2. Step 2: In a blender, combine 3 dried ancho chilies, 1/4 cup water, and blend until smooth; pour over pork in the slow cooker.
3. Step 3: Add 2 cups white hominy, 6 cups chicken broth, 1 medium quartered white onion, 4 smashed garlic cloves, 1 tbsp dried Mexican oregano, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir gently to combine.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until pork is tender and broth is flavorful.
5. Step 5: While the pozole cooks, preheat oven to 375°F. Toss 8 corn tortillas cut into triangles with 1 tbsp olive oil and spread on a baking sheet. Bake 10-12 minutes, turning halfway, until crisp and lightly browned for chips.
6. Step 6: For salsa, combine 2 diced tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño (seeded), and 1/2 cup chopped fresh cilantro in a bowl. Add a pinch of salt and stir.
7. Step 7: To serve, ladle pozole into bowls, garnish with fresh cilantro and lime wedges, and serve with warm tortilla chips and fresh salsa on the side.