Mexican Pork Pozole

Mexican Pork Pozole
Ingrid Hoffmann

Pozole is a hominy-based stew usually made with pork shoulder. Set bowls of shredded cabbage, avocado, radishes, chopped cilantro, and lime wedges on the table so each person can flavor their pozole as they wish. Keep plenty of tortillas and Mexican beer on hand!

4
Servings
485
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 dried whole New Mexico chiles
  • 1 Cup boiling water
  • 2 Teaspoons peanut oil
  • 8 Ounces boneless pork loin chops, trimmed and cut into 1/2-inch pieces
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 2 Teaspoons dried Mexican oregano
  • 4 Cups reduced-sodium chicken broth
  • 31 Ounces reduced-sodium chicken broth
  • kosher salt
  • 1/2 Cup green cabbage, shredded
  • 1 Hass avocado, pitted, peeled, thinly sliced
  • 1/4 Cup radishes, thinly sliced
  • 1/4 Cup fresh cilantro, chopped
  • 2 limes quartered

Directions

Place the chiles in a heatproof medium bowl. Pour the boiling water over the chiles. Let stand until soft, about 30 minutes. Drain, reserving 1/4 cup of the liquid. Cut the chiles lengthwise in half and discard the stems and seeds. Transfer to a blender or food processor and purée with the reserved liquid. Transfer to a bowl and set aside.

Meanwhile, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer the pork to a plate.

Add the remaining 1 teaspoon oil, onion, and garlic to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the chile paste and oregano and mix well.

Return the pork to the Dutch oven. Add the broth and hominy and bring to a boil. Reduce the heat to medium low and cover. Simmer, stirring occasionally, until the flavors are blended and the pozole thickens slightly, about 1 hour. Season with salt.

To serve, ladle the pozole into soup bowls. Allow each guest to top with cabbage, avocado, radishes, and cilantro, as desired, and serve lime wedges on the side for squeezing.

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
6g
25%
Cholesterol
68mg
23%
Carbohydrate, by difference
49g
38%
Protein
29g
63%
Vitamin A, RAE
168µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
68µg
76%
Calcium, Ca
123mg
12%
Choline, total
55mg
13%
Fiber, total dietary
6g
24%
Folate, total
47µg
12%
Iron, Fe
6mg
33%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
203mg
29%
Selenium, Se
31µg
56%
Sodium, Na
1794mg
100%
Water
476g
18%
Zinc, Zn
2mg
25%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.