Slow-Cooked Tex-Mex Pozole with Roasted Chile Salsa

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

A hearty, slow-simmered pork pozole featuring tender pork shoulder and a smoky roasted chile salsa. This Mexican-inspired soup recipe, ready in about 510 minutes, pairs pork shoulder, dried hominy, yellow onion 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 2-inch chunks pork shoulder
• 1 cup, rinsed and drained dried hominy
• 1 large, quartered yellow onion
• 5 cloves, peeled garlic cloves
• 4 chiles, stems and seeds removed dried guajillo chiles
• 2 chiles, stems and seeds removed dried ancho chiles
• 10 cups water
• 1 tsp cumin seeds
• 1 tbsp dried Mexican oregano oregano
• 2 tsp, divided salt
• 2 tbsp fresh lime juice
• 4, thinly sliced radishes
• 2 cups shredded cabbage
• 1/2 cup, chopped fresh cilantro leaves
• 8, cut into triangles corn tortillas
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Toast 4 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly darkened, turning occasionally. Transfer to a bowl and cover with 2 cups hot water; soak for 20 minutes until soft.
2. Step 2: Meanwhile, place 2 lbs pork shoulder chunks, 1 large quartered yellow onion, 5 peeled garlic cloves, 1 cup rinsed dried hominy, 1 tsp cumin seeds, 1 tbsp dried Mexican oregano, and 8 cups water in a large slow cooker. Season with 1 tsp salt. Cook on low for 6-8 hours until pork is tender and hominy is plump.
3. Step 3: Blend the soaked chiles with their soaking liquid in a blender until smooth. Pour the chile puree through a fine sieve into a bowl to remove skins.
4. Step 4: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add the strained chile puree and cook, stirring frequently, for 5 minutes until the sauce thickens and darkens slightly. Add the chile sauce to the slow cooker and stir well. Season with remaining 1 tsp salt and simmer on low for 30 minutes.
5. Step 5: Preheat oven to 375°F. Toss 8 corn tortillas cut into triangles with 1 tbsp vegetable oil and spread on a baking sheet. Bake for 8-10 minutes until crispy and golden.
6. Step 6: Stir 2 tbsp fresh lime juice into the pozole. Serve hot, garnished with 4 thinly sliced radishes, 2 cups shredded cabbage, 1/2 cup chopped fresh cilantro, and crispy tortilla chips alongside.