Slow-Simmered Pozole Roja with Hominy and Pork

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 and hominy in a rich, smoky red chile broth. This mexican-inspired soups ready in about 150 minutes pairs cut into 1-inch cubes pork shoulder, drained and rinsed 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 lbs, cut into 1-inch cubes pork shoulder
• 6 pieces, stems and seeds removed dried guajillo chiles
• 3 pieces, stems and seeds removed dried ancho chiles
• 2 cups, drained and rinsed white hominy
• 1 medium, quartered yellow onion
• 4, peeled garlic cloves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 8 cups water
• for serving fresh lime wedges
• 1 cup, for garnish shredded cabbage
• 1/2 cup, for garnish diced radishes
• 1/4 cup, for garnish chopped cilantro

Instructions

1. Step 1: Toast 6 dried guajillo chiles and 3 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes 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: Drain the chiles, then blend with 4 garlic cloves, 1 tsp cumin seeds, 1 tsp dried oregano, and 1 cup soaking water until smooth to create the chile sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs pork shoulder cubes and brown on all sides, about 5-7 minutes.
4. Step 4: Add 1 medium quartered yellow onion, the chile sauce, 8 cups water, 2 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a boil, then reduce to a simmer, cover, and cook for 1.5 hours until pork is tender.
5. Step 5: Add 2 cups drained white hominy and simmer uncovered for another 30 minutes until hominy is soft and broth thickens.
6. Step 6: Serve pozole topped with 1 cup shredded cabbage, 1/2 cup diced radishes, 1/4 cup chopped cilantro, and fresh lime wedges.