A steaming bowl of this pozole starts with pork shoulder seared until deeply browned, then simmered low and slow until it shreds apart with almost no effort. The broth gets its deep, brick-red color and smoky depth from a blended purée of guajillo and ancho chiles, rounded out with garlic, oregano, and cumin, while plump hominy soaks up all that flavor as it cooks. Piled into bowls and finished with crisp cabbage, thin-sliced radish, a squeeze of lime, and fresh cilantro, it's the kind of meal that feels both cozy and bright at the same time. Every component here is built from whole, simple ingredients, which makes this a genuinely solid pick for a gluten free table without missing any of the classic pozole richness. Leftovers only get better the next day, so don't hesitate to make a big batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Season the pork cubes all over with the salt and black pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer (work in two batches if needed to avoid crowding) and sear, undisturbed, for 3–4 minutes per side until deeply browned on at least two sides. Transfer the browned pork to a plate and set aside.
Reduce the heat to medium. Add the roughly chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the smashed garlic and cook until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
