Slow-Simmered Pork Pozole with Charred Salsa Roja

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

A hearty Mexican stew featuring tender pork simmered in a rich, hominy broth accented by smoky charred tomato salsa. This mexican-inspired pork ready in about 180 minutes blends cut into 1.5-inch cubes pork shoulder, soaked overnight dried hominy, large, quartered yellow 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 450 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes pork shoulder
• 1 cup, soaked overnight dried hominy
• 1 large, quartered yellow onion
• 4 whole garlic cloves
• 3, seeded dried ancho chiles
• 3, seeded dried guajillo chiles
• 4 medium roma tomatoes
• 1, stemmed jalapeño
• 1/4 cup fresh cilantro leaves
• 1 tsp cumin seeds
• 1 tsp dried Mexican oregano oregano
• 2 tsp, divided salt
• 1/2 tsp black pepper
• for serving lime wedges
• 2 tbsp vegetable oil

Instructions

1. Step 1: Place 1 cup dried hominy soaked overnight and drained in a large pot with 8 cups water. Bring to a boil, then reduce to simmer and cook for 1.5 hours until kernels begin to soften.
2. Step 2: While hominy cooks, roast 4 roma tomatoes, 1 jalapeño, and 4 minced garlic cloves under a broiler or on a cast-iron skillet, turning occasionally, until blackened and blistered, about 8 minutes.
3. Step 3: Soak 3 dried ancho and 3 dried guajillo chiles in hot water for 20 minutes until softened. Drain and blend with roasted tomatoes, jalapeño, garlic, 1/4 cup fresh cilantro leaves, 1 tsp cumin seeds, 1 tsp dried oregano, and 1 tsp salt until smooth to create salsa roja.
4. Step 4: In a heavy-bottomed pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs pork shoulder cubes, seasoning with 1 tsp salt and 1/2 tsp black pepper, and brown on all sides for 6-8 minutes.
5. Step 5: Pour the blended salsa roja over the browned pork, stir to coat, then add the simmered hominy with its cooking liquid. Bring to a gentle simmer.
6. Step 6: Cover partially and cook over low heat for 2 hours until pork is tender and flavors meld, stirring occasionally. Adjust salt to taste.
7. Step 7: Serve in bowls topped with lime wedges for squeezing over the stew.