Mexican Pozole (Posole)
Prep time
Cook time
Total time
Serves: 10-12
  • 2 25 oz cans Hominy, drained
  • 8 cloves garlic
  • 3½ pounds fresh pork belly, fat trimmed
  • 8 cups low-sodium chicken broth
  • 2 large onions finely diced
  • 6 guajillo peppers
  • 6 ancho peppers
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • salt to taste
  • Toppings:
  • Limes, cilantro, cabbage, radishes, avocado, tortilla chips
  1. Wear gloves when handling the peppers.
  2. Start by toasting dried peppers lightly in a cast-iron skillet for a few minutes. Remove stems from the chilies. Add chiles to a saucepan and cover with 4 cups water. Simmer for 30 minutes and let it slightly cool. In a food processor or blender, add 1 cup chili water, peppers, cumin, and garlic puree to a smooth paste. Add more water if necessary. Use a fine mesh strainer to get the seeds out of the sauce. Try and save as much of the liquid as possible.( you can prep the sauce the night before making the pozole and store it in the fridge until ready to use).
  3. If making the Pozole in a slow cooker:
  4. Add the diced onion, red sauce, oregano, chili powder, and pork belly. Cook on low for 8-10 hours or even longer for more flavorful pozole. I do not recommend cooking the pozole on high. Once the pozole is done cooking remove the pork and shred the meat. Turn the slow cooker to high add the drained hominy, and add back in the pork. Let sit for 15-30 minutes. Once the hominy is warm, taste for the, desired amount of salt, and serve!
  5. Stove top:
  6. In a large stock pot add, 1 tablespoon of olive oil, add the diced onions, cumin, oregano, and chili powder. Saute for 2-3 minutes. Add in the red sauce, pork, and chicken broth. Simmer for 6-8 hours or until the meat is tender and easily shred. Remove the meat, shred, and add it back to the pot. Add in the hominy and stir until well heated. Once everything is heated through taste for the, desired amount of salt and serve!
Recipe by Two Sisters Kitchens at