This rich and flavorful stew brings together tender, slow-cooked pork, hearty hominy beans, and a bold blend of chiles for a comforting bowl that hits all the right notes. Inspired by traditional pozole, this dish has layers of smoky, savory depth and just the right kick of heat, it's a soul-warming classic. Whether you're cooking for family, friends, or just yourself, this one’s a keeper.
Prep Time: 20 minutes; Cook Time: 2 hours 30 minutes; Servings: 4-6
Ingredients
- 6 lbs Pork Butt
- 1 large can Hominy Beans
- 2 large White Onions
- 2 whole Garlic
- 3 Bay Leaves
- 5 tbsp Kosher Salt
- 8 each California Chiles, de-seeded (adds flavor)
- 1 cup Chiles de Árbol, de-seeded (adds heat)
- 1 tbsp Oregano
- 1 tbsp Black Pepper
- 2 tbsp Olive Oil
- 1 gallon + 1 cup Water
- 2 bags Chips or Tostadas
Directions
- In a large stock pot, add 2 tbsp of olive oil.
- Chop the pork butt into 1 lb pieces and sear until golden brown on all sides.
- Once browned, add 1 gallon of fresh water (or enough to cover the pork).
- Add the following to the pot:
- 1 large white onion (whole or halved)
- 3 bay leaves
- 5 tbsp of kosher salt
- 1 tbsp of black pepper
- Meanwhile, de-seed the chiles (California and de Árbol) and soak them in hot water for 1 hour.
- Once softened, blend the chiles with 1 cup of water until smooth.
- Add the chile mixture to the stock pot with the pork.
- Simmer and cook the pork for about 2 hours, or until it shreds easily.
- Add 1 large can of hominy beans and continue cooking for an additional 45 minutes.
- When ready, serve hot! Scoop some shredded pork, hominy, and broth into a bowl.
- Top with shredded cabbage (optional) and enjoy with chips or tostadas.
