Slow-Simmered Pork Pozole with Roasted Chile Salsa

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 with hominy and enriched by smoky roasted chile salsa and fresh garnishes. This mexican-inspired soups ready in about 160 minutes blends cut into 1-inch cubes pork shoulder, drained and rinsed white hominy, stemmed and seeded dried ancho chiles 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 420 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-inch cubes pork shoulder
• 3 cups, drained and rinsed white hominy
• 4, stemmed and seeded dried guajillo chiles
• 2, stemmed and seeded dried ancho chiles
• 1 medium, quartered white onion
• 5 whole garlic cloves
• 6 cups chicken broth
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• for serving lime wedges
• 1 cup shredded cabbage
• 1/2 cup diced radishes
• 1/4 cup chopped cilantro
• 1 cup, for serving tortilla chips

Instructions

1. Step 1: Preheat oven to 375°F. Place 4 dried guajillo chiles and 2 dried ancho chiles on a baking sheet and roast for 5 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak for 20 minutes until softened.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 5 minutes. Remove pork and set aside.
3. Step 3: In the same pot, add 1 medium quartered white onion and 5 whole garlic cloves; sauté for 3 minutes until fragrant and softened.
4. Step 4: Drain chiles and transfer to a blender with 1 cup chicken broth. Blend until smooth to make the chile salsa.
5. Step 5: Return pork to the pot along with 3 cups drained white hominy, the chile salsa, remaining 5 cups chicken broth, 1 tbsp dried oregano, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper. Stir well to combine.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours until pork is tender and flavors meld.
7. Step 7: To serve, ladle pozole into bowls and top with 1 cup shredded cabbage, 1/2 cup diced radishes, 1/4 cup chopped cilantro, and fresh lime wedges. Serve with 1 cup tortilla chips on the side for crunch.