Slow-Cooked Pork Pozole with Fresh Salsa and Crispy Tortilla Chips

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

A comforting Mexican stew featuring tender slow-cooked pork simmered in a rich hominy broth, served with zesty fresh salsa and crunchy homemade tortilla chips. This mexican-inspired soups ready in about 510 minutes blends pounds pork shoulder, dried guajillo chilies, dried ancho chilies 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 480 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 pounds pork shoulder
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 3 cups white hominy (canned, drained)
• 1 medium, quartered yellow onion
• 4, peeled garlic cloves
• 1 tsp dried oregano
• 1 tsp cumin powder
• 6 cups chicken broth
• 2 tsp salt
• 6 corn tortillas
• 1/4 cup vegetable oil
• 3 large roma tomatoes
• 1, seeded jalapeño pepper
• 1/2 small, chopped white onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp salt (for salsa)

Instructions

1. Step 1: Toast 4 dried guajillo chilies and 2 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 15 minutes until softened.
2. Step 2: In a slow cooker, add 2 pounds pork shoulder cut into large chunks, 1 medium quartered yellow onion, 4 peeled garlic cloves, 1 tsp dried oregano, 1 tsp cumin powder, 2 tsp salt, and the soaked chilies with their soaking water. Pour in 6 cups chicken broth.
3. Step 3: Cook on low for 8 hours until pork is tender and shreds easily.
4. Step 4: While the pork cooks, prepare fresh salsa: char 3 large roma tomatoes and 1 seeded jalapeño pepper under a broiler or on a grill until blackened, about 5-7 minutes. Let cool, then finely chop with 1/2 small chopped white onion, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp salt.
5. Step 5: Cut 6 corn tortillas into triangles and heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry tortilla pieces in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
6. Step 6: Once pork is cooked, shred the meat with two forks and return to the pot. Add 3 cups drained white hominy and stir to combine. Simmer on low for 20 minutes until heated through.
7. Step 7: Serve the pozole hot, garnished with fresh salsa and crispy tortilla chips on the side for scooping.