Slow-Cooked Pork Pozole

Slow-Cooked Pork Pozole

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.

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