Slow-Cooked Pork Pozole with Fresh Salsa and Tortilla Chips

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

A hearty Mexican stew featuring tender slow-cooked pork in a rich pozole broth, served with fresh salsa and crispy tortilla chips. This mexican-inspired soups ready in about 270 minutes blends medium white onion, quartered, garlic cloves, peeled, dried ancho chilies, stemmed and seeded 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 450 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, cut into 2-inch chunks
• 1 cup dried hominy, rinsed and soaked overnight
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 6 cups chicken broth
• 1 tsp cumin powder
• 1 tsp oregano, dried
• 2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges
• 1 small white onion, finely chopped
• 3 medium roma tomatoes, diced
• 1 jalapeño, finely chopped, seeds removed
• 3 cups corn tortilla chips

Instructions

1. Step 1: Rinse and soak 1 cup dried hominy overnight in cold water. Drain before use.
2. Step 2: In a dry skillet over medium heat, toast 3 dried guajillo chilies and 2 dried ancho chilies for 2 minutes until fragrant but not burnt; soak in 2 cups hot water for 20 minutes until softened.
3. Step 3: Blend the softened chilies with 2 garlic cloves, 1/2 cup soaking water, and 1 tsp cumin powder until smooth and set aside.
4. Step 4: In a large slow cooker, combine 2 pounds pork shoulder chunks, 1 quartered white onion, 2 garlic cloves, 1 tsp dried oregano, 2 tsp salt, the blended chili sauce, 6 cups chicken broth, and soaked hominy. Stir to combine.
5. Step 5: Cook on low for 8 hours or on high for 4 hours until pork is very tender and hominy has expanded.
6. Step 6: While the pozole cooks, prepare fresh salsa by mixing 1 small finely chopped white onion, 3 diced roma tomatoes, 1 finely chopped jalapeño (seeds removed), and 1/4 cup chopped cilantro with a pinch of salt.
7. Step 7: When pozole is done, shred the pork with two forks and stir into the stew. Adjust seasoning with salt if needed.
8. Step 8: Serve the pozole hot in bowls, topped with fresh salsa, a handful of crispy 3 cups corn tortilla chips, and lime wedges for squeezing over. Enjoy the warm, spicy flavors with crunchy chips on the side.