Slow-Simmered Pozole with Roasted Chile and Hominy

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

A comforting Mexican stew featuring tender pork simmered with roasted chiles and hominy, garnished with fresh herbs and crisp radishes. This mexican-inspired soups ready in about 145 minutes pairs dried ancho chiles, stemmed and seeded, hominy, drained and rinsed, medium yellow onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pounds pork shoulder, cut into 1-inch cubes
• 4 pieces dried guajillo chiles, stemmed and seeded
• 2 pieces dried ancho chiles, stemmed and seeded
• 3 cups hominy, drained and rinsed
• 1 medium yellow onion, quartered
• 4 cloves garlic cloves, smashed
• 6 cups chicken broth
• 1 tsp oregano, dried
• 1/2 tsp cumin, ground
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 6 radishes, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 wedges lime wedges
• 1 cup shredded cabbage

Instructions

1. Step 1: Preheat the oven to 350°F. Place 4 guajillo and 2 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: In a large pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 pounds pork shoulder cubes and brown on all sides for about 6-8 minutes until golden.
3. Step 3: Drain the soaked chiles and blend with 2 cups of the soaking water, 4 smashed garlic cloves, and 1 quartered yellow onion until smooth.
4. Step 4: Pour the chile puree into the pot with pork, then add 6 cups chicken broth, 3 cups drained hominy, 1 tsp dried oregano, 1/2 tsp ground cumin, 2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring stew to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally, until pork is tender and flavors meld.
6. Step 6: Serve hot topped with 1 cup shredded cabbage, 6 thinly sliced radishes, 1/4 cup chopped fresh cilantro, and lime wedges for squeezing.