Pozole Estilo de Michoacán (Hominy and Pork Stew) Recipe

Guajillos
Wikimedia/Badagnani

Ingredients

  • 16-24 ounces fresh or frozen pozole*
  • Salt, to taste
  • 2 ½ pounds pork stew meat or pork shoulder meat, cut into 1-inch cubes
  • 2 tablespoons pork lard or vegetable oil
  • 1 medium-sized white onion, diced
  • 3 cloves garlic, chopped coarsely
  • Generous pinch of cumin
  • 1-2 tablespoons Mexican oregano, toasted, plus more for garnish
  • 2 bay leaves, toasted
  • Pinch of ground clove or allspice
  • 1 ancho chile, toasted, stemmed, seeded, and chopped coarsely
  • 1 guajillo chile, toasted, stemmed, seeded, and chopped coarsely
  • 1 chipotle chile en adobe, puréed (optional)
  • Water or pork broth
  • Shredded cabbage, chopped onions, radishes, fresh limes, cilantro, or toasted ground chili powder, for garnish
  • Cotija or other sharp, crumbly cheese, for garnish

Pozole is popular in many Latin American countries. It is made from corn that is treated with lime (the mineral), and then cooked with spices and often meat to make a hearty soup or stew. The lime treatment enhances the nutritional value of the corn and changes its flavor.

In the markets and several other street locations in Morelia, the capital of the state of Michoacán, you can find some of the best pozole in Mexico. That is not to say that there are not other great versions, but this one typifies for me what pozole is all about.

Directions

In a pot, gently boil the pozole in enough water to cover for 25-40 minutes. The kernels will just begin to open up or “blossom.”

In a separate skillet, salt and brown the pork well in the lard or vegetable oil. Remove from the pan and, in the same pan, lightly brown the onion and garlic. Return the pork to the pan and add the spices, the chopped chiles, and chile purée, if using.

Stir well and fry for about 3 minutes, then add water or broth to 1-inch above the meat. Bring to a boil, cover, and reduce heat. Simmer for 25-35 minutes until the meat begins to get tender.

Combine with the pozole and simmer for 25-40 more minutes until the meat is very tender. Garnish and serve.

Nutrition

Calories per serving:

305 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

6
  • Fat 82g 126%
  • Carbs 28g 9%
  • Saturated 33g 164%
  • Fiber 8g 33%
  • Trans 3g
  • Sugars 5g
  • Monounsaturated 40g
  • Polyunsaturated 7g
  • Protein 250g 500%
  • Cholesterol 739mg 246%
  • Sodium 912mg 38%
  • Calcium 283mg 28%
  • Magnesium 285mg 71%
  • Potassium 4,912mg 140%
  • Iron 28mg 157%
  • Zinc 62mg 414%
  • Phosphorus 2,550mg 364%
  • Vitamin A 211µg 23%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 1mg 68%
  • Riboflavin (B2) 2mg 140%
  • Niacin (B3) 57mg 285%
  • Vitamin B6 7mg 368%
  • Folic Acid (B9) 80µg 20%
  • Vitamin B12 26µg 429%
  • Vitamin D 2µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 46µg 58%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...