Slow-Cooked Pork Pozole with Roasted Chili Broth

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

A rich, slow-simmered pork pozole featuring tender pork shoulder and a smoky roasted chili broth, garnished with fresh salsa and crisp tortilla chips. This Mexican-inspired soup recipe, ready in about 180 minutes, pairs pork shoulder, white hominy, dried guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lbs, cut into 1-inch chunks pork shoulder
• 2 cups, drained and rinsed white hominy
• 4 pieces, stemmed and seeded dried guajillo chilies
• 3 pieces, stemmed and seeded dried ancho chilies
• 1 medium, quartered yellow onion
• 5, peeled garlic cloves
• 6 cups chicken broth
• 1 tsp dried Mexican oregano oregano
• 1/2 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 4 lime wedges
• 2 cups, for serving tortilla chips
• 1 cup, mild or medium heat fresh salsa

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

Instructions

1. Step 1: Preheat oven to 375°F. Place 4 dried guajillo chilies and 3 dried ancho chilies on a baking sheet and toast for 3 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water for 20 minutes to soften.
2. Step 2: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 medium quartered yellow onion and 5 peeled garlic cloves, sautéing for 5 minutes until softened and aromatic.
3. Step 3: Drain the soaked chilies, reserving 1 cup soaking water. Blend chilies with soaking water until smooth to form the chili broth.
4. Step 4: Add 2 lbs pork shoulder chunks to the pot with the onion and garlic. Pour in the chili broth and 6 cups chicken broth. Stir in 2 cups rinsed hominy, 1 tsp dried oregano, 1/2 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low and simmer covered for 2.5 hours, stirring occasionally, until pork is tender and flavors meld.
6. Step 6: Adjust seasoning with additional salt if needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro, 4 lime wedges, 2 cups tortilla chips, and 1 cup fresh salsa on the side.