Easy Pozole (Mexican Pork and Hominy Stew)

Easy Pozole (mexican Pork And Hominy Stew) Recipe

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Vickie Parks


When I can't find the dried red chiles at my local market, I have used fresh chilies and heated them in my cast-iron skillet until red and external skin is slightly blistering, and I let them cool before slicing in half lengthwise and removing seeds. That works just fine, but I still prefer to buy them dried because it saves a little time and allows me to avoid that extra step of heating or drying them beforehand.

Instructions include options for cooking on the stove-top or in a slow cooker.


☆☆☆☆☆ 0 votes

6 to 8
20 Min
2 Hr 30 Min
Stove Top


  • 2 1/2 lb
    pork shoulder, cut into bite-size pieces
  • 1 Tbsp
    cooking oil
  • 2 Tbsp
    unsalted butter
  • 1 large
  • 3 clove
    garlic, minced
  • 2 large
    jalapeño peppers, seeded and diced
  • 1 to 2 oz
    dried red new mexico chiles, seeded and diced
  • 3 tsp
    ground cumin
  • 1 1/2 tsp
    mexican oregano
  • 1/2 tsp
    black pepper
  • 1/4 c
    medium green salsa
  • 2 (15-oz) can(s)
    white hominy, rinsed and drained
  • 1 qt
    pork stock or chicken stock, to cover
  • ·
    lime wedges, for optional garnish
  • ·
    fresh chopped cilantro, for optional garnish

How to Make Easy Pozole (Mexican Pork and Hominy Stew)


  1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
  2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
  3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked.


    SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
  4. Garnish with lime wedges and cilantro, and serve.

Printable Recipe Card

About Easy Pozole (Mexican Pork and Hominy Stew)

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Dairy Free, Low Sodium, Low Carb

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