Slow-Cooked Pozole Rojo with Pork Shoulder

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

A rich and hearty Mexican stew featuring tender pork shoulder simmered in a vibrant red chili and hominy broth, perfect for a comforting meal. This mexican-inspired soups ready in about 180 minutes pairs pounds, cut into chunks pork shoulder, rinsed and drained white hominy, medium, quartered yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into chunks pork shoulder
• 5 whole, stemmed and seeded dried guajillo chilies
• 3 whole, stemmed and seeded dried ancho chilies
• 2 cups, rinsed and drained white hominy
• 1 medium, quartered yellow onion
• 4 whole garlic cloves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 6 cups chicken broth
• 2 tsp salt
• 1 tsp black pepper
• for serving fresh lime wedges
• for garnish chopped radishes
• for garnish shredded cabbage
• for garnish chopped cilantro
• for garnish diced white onion

Instructions

1. Step 1: Toast 5 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in 2 cups hot water for 20 minutes until softened.
2. Step 2: Blend the soaked chilies with 2 cups of soaking water, 4 garlic cloves, 1 tsp dried oregano, and 1/2 tsp ground cumin until smooth, then strain to remove skins and seeds.
3. Step 3: In a large pot, add 2 pounds pork shoulder chunks, 1 medium quartered yellow onion, 2 tsp salt, 1 tsp black pepper, and 6 cups chicken broth. Bring to a boil over high heat, then reduce to low and simmer for 1.5 hours until pork is tender.
4. Step 4: Remove pork and shred it with forks; discard onion and reserve broth.
5. Step 5: Return shredded pork to the pot with 2 cups rinsed and drained white hominy and the strained chili sauce. Simmer uncovered over medium-low heat for 45 minutes, stirring occasionally until the broth thickens slightly and flavors meld.
6. Step 6: Serve hot, garnished with fresh lime wedges, chopped radishes, shredded cabbage, diced white onion, and chopped cilantro for a traditional finish.