Slow-Simmered Pork Pozole with Roasted Chile Broth

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 shoulder simmered in a rich roasted guajillo and ancho chile broth with hominy and fresh garnishes. This mexican-inspired soups (gluten free) ready in about 180 minutes pairs pork shoulder, cut into 2-inch chunks, dried ancho chiles, stemmed and seeded, white hominy, drained and rinsed 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 lbs pork shoulder, cut into 2-inch chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 cups white hominy, drained and rinsed
• 1 medium yellow onion, quartered
• 5 garlic cloves, peeled
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 8 cups chicken broth
• 2 tbsp fresh lime juice
• 2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• 1 cup shredded iceberg lettuce
• 4 corn tortillas, sliced into strips and fried until crisp

Instructions

1. Step 1: Toast 4 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with 2 cups hot water. Soak for 20 minutes until softened.
2. Step 2: In a large stockpot, add 2 lbs pork shoulder chunks, 1 quartered medium yellow onion, 5 peeled garlic cloves, 2 bay leaves, 1 tsp dried oregano, 1 tsp ground cumin, and 8 cups chicken broth. Bring to a boil over high heat, then reduce to low and simmer uncovered for 1.5 hours until pork is tender.
3. Step 3: While pork simmers, puree the soaked chiles with their soaking liquid in a blender until smooth. Strain through a fine mesh to remove skins.
4. Step 4: After pork has cooked 1.5 hours, remove pork pieces and shred with two forks. Discard onion, garlic, and bay leaves from broth.
5. Step 5: Return shredded pork to the pot along with 3 cups rinsed hominy and the chile puree. Simmer uncovered for another 45 minutes until broth thickens slightly and hominy is tender.
6. Step 6: Stir in 2 tbsp fresh lime juice and 2 tsp salt. Adjust seasoning to taste.
7. Step 7: Serve pozole hot topped with 1/4 cup chopped fresh cilantro, 4 thinly sliced radishes, 1 cup shredded iceberg lettuce, and crispy corn tortilla strips made from 4 tortillas fried until golden and crunchy.