Dinner

Homemade Pozole with Pulled Pork and Dried Chiles Recipe

Name: Homemade Pozole with Pulled Pork and Dried Chiles Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 2-3 pounds bone-in pork shoulder; 1 medium onion; Salt and pepper to taste; 4 dried ancho or guajillo chiles; 6 cloves garlic; 1 cup chicken broth (for blending chiles); 2 cups dried hominy; Sliced radishes; Shredded cabbage; Lime wedges; Avocado slices

Bylina moretti January 14, 2026January 14, 2026

Jump to Recipe

Introduction

Pozole is a hearty Mexican stew featuring tender pork, hominy, and a rich chile broth. This comforting dish is perfect for gatherings or a cozy family meal.

A white bowl filled with a rich, dark red stew with chunks of meat and garnished with fresh green cilantro on top, three lime slices placed on the left edge of the bowl, and a heap of shredded white cheese or chicken on the right side. A woman's hand with a spoon is reaching from the top right, scooping some stew. The bowl sits on a white marbled surface, with a green drink and some blurred background elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 pounds bone-in pork shoulder
1 medium onion
2 cups dried hominy
4 dried ancho or guajillo chiles
6 cloves garlic
Salt and pepper to taste
1 cup chicken broth (for blending)

Instructions

Step 1: Rinse the pork shoulder under cold water. Place the pork and whole onion in a large pot and cover with water. Bring to a boil, then reduce heat to a gentle simmer.
Step 2: Let it simmer for about 2 hours until the pork is tender. Meanwhile, soak the dried chiles in warm water for 15-20 minutes until softened.
Step 3: Blend the soaked chiles with garlic and 1 cup of chicken broth until smooth.
Step 4: Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot along with the hominy and the blended chile mixture.
Step 5: Simmer everything together for another 30 minutes. Season with salt and pepper to taste.
Step 6: Serve hot in bowls topped with garnishes such as sliced radishes, shredded cabbage, lime wedges, or avocado.

Tips & Variations

For extra depth, roast the dried chiles lightly before soaking to enhance their smoky flavor.
Use chicken broth in the cooking water for a richer taste.
Add toppings like chopped onions, cilantro, or tortilla chips for added texture and flavor.
Substitute pork shoulder with chicken thighs for a lighter version.

Storage

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until warmed through, adding a splash of broth or water if it seems too thick.

How to Serve

A white bowl filled with a rich, reddish-brown stew that has chunks of meat and beans. On the left side of the bowl, there are two lime wedges resting on top of sliced pale green avocado. The top right side has a layer of white shredded cheese being sprinkled by a woman's hand holding a spoon. In the center, fresh green cilantro leaves sit as a garnish over the stew. The bowl is placed on a white marbled surface with a black cloth to the left and blurred drinks and containers in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned hominy instead of dried?

Yes, canned hominy can be used. Add it during the final simmering step and reduce cooking time accordingly since it’s already cooked.

How spicy is pozole?

The spiciness depends on the type and amount of chiles used. Ancho or guajillo chiles provide a mild to medium heat with smoky flavor, but you can adjust by adding spicier chiles or more if desired.