Slow-Cooked Pork Pozole with Roasted Chile Salsa

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A traditional Mexican stew featuring tender slow-cooked pork simmered in a rich, hominy broth, served with a smoky roasted chile salsa for an authentic flavor experience. This Mexican-inspired soup recipe, ready in about 510 minutes, pairs pork shoulder, dried hominy, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, 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

• 2 pounds pork shoulder
• 1 cup dried hominy
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 tablespoons vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• for serving lime wedges
• 1 cup shredded cabbage
• 4, thinly sliced radishes
• 1/4 cup, chopped fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried hominy and soak overnight, then drain. Place 2 pounds pork shoulder, 1 medium quartered white onion, 4 garlic cloves, and soaked hominy in a large slow cooker. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon black pepper, then cook on low for 8 hours until pork is tender and hominy is soft.
2. Step 2: Meanwhile, remove stems and seeds from 4 dried guajillo chiles and 2 dried ancho chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 20 minutes until softened.
3. Step 3: Blend softened chiles with 2 tablespoons vegetable oil, 1 teaspoon cumin powder, 1 teaspoon oregano, and 1/4 cup soaking liquid until smooth to make the roasted chile salsa.
4. Step 4: Once pork and hominy are cooked, shred the pork using two forks and return to the slow cooker. Stir in the roasted chile salsa and simmer on low for 15 minutes to meld flavors.
5. Step 5: Serve the pozole in bowls topped with 1 cup shredded cabbage, 4 thinly sliced radishes, 1/4 cup chopped fresh cilantro, and lime wedges for squeezing.