recipe images



Prep Time

Cook Time
3 HR 30 MINS

  1. 3 lb. pork shoulder, cut into 2" pieces
  2. Kosher salt
  3. Freshly ground black pepper
  4. 1 large yellow onion, quartered
  5. 3 cloves garlic, sliced
  6. 1 tsp. whole cloves
  7. 1 tsp. cumin seeds
  8. 1 bay leaf
  9. 4 c. low-sodium chicken broth
  10. 2 dried chiles de arbol, stem and seeds removed
  11. 2 dried ancho chiles, stem and seeds removed
  12. 2 dried guajillo chiles, stem and seeds removed
  13. 3 (15-oz.) cans hominy, drained and rinsed
  14. Thinly sliced radishes, for serving
  15. Thinly sliced green cabbage, for serving
  16. Freshly chopped cilantro, for serving


  1. Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.
  2. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.
  3. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.
  4. Serve pozole with radishes, cabbage, and cilantro.

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