Pork and Hominy in a Red Chile Broth

  • Active Time 20m
  • Total Time 1h 30m

Serves 6

Pozole is a staple of the Mexican table, and each region offers several variations. The stew's name refers to whole-kernel hominy - large kernels of dried corn that have been soaked in unslaked lime to remove their outer skins and puff them up. In this recipe, tougher cuts like pork shoulder or butt give abundant flavor and grow tender with slow, gentle cooking.


  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 4 cups water
  • 4 dried ancho chile peppers, stemmed, seeded
  • 5 cloves garlic
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 cups well-drained canned hominy
  • 3 cups chicken or pork stock, or as needed
  • For Garnish:
  • Sliced radishes, shredded lettuce, diced onion, corn tortilla chips, diced avocado, lime wedges


Season the pork with salt. Place the pork and the water in a large skillet. Bring to a boil, reduce the heat to medium and simmer gently, uncovered, until barely tender, about 20 minutes. Remove from the heat and let the pork cool in the liquid. Drain, reserving the liquid in a bowl. Set the meat aside, covering it with a damp towel.

Place the ancho chilies in the reserved warm cooking liquid and let soak for 20 minutes. Transfer the liquid and chilies to a blender. Add the garlic and oregano and purée until smooth. Set aside.

In a heavy saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until lightly golden, about 10 minutes. Add the puréed chili mixture, hominy and chicken or pork stock, adding more stock if needed for a more soupy consistency. Stir in the reserved pork. Bring to a boil, reduce the heat to medium-low and simmer gently, uncovered, until the pork is fork-tender, about 30 minutes. Taste and adjust the seasonings.

Ladle the stew into warmed shallow bowls. Serve with garnishes.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 600

nutrition information per serving

251 calories; 11g total fat; 51mg cholesterol; 261mg sodium; 17g carbohydrates; 4g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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