Slow-Cooked Pork Pozole with Roasted Chile Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 510 minutes blends pounds pork shoulder, dried hominy, medium, quartered white onion 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 430 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.

Prep: 15 min Cook: 495 min Serves 6 Mexican cuisine 430 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Pork Pozole with Roasted Chile Salsa take to make?

Total time is about 510 minutes (15 min prep + 495 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Pork Pozole with Roasted Chile Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Pork Pozole with Roasted Chile Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Pork Pozole with Roasted Chile Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Pork Pozole with Roasted Chile Salsa?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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