Mexican Pozole

Name: Mexican Pozole
Prep time: 8 min
Cook time: 162 min
Total time: 170 min
Yield: 6 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 2 pounds pork shoulder; 5 to 6 cups cool water, or enough to cover; 3 dried red New Mexico chiles, or other large, mild, dried red chiles; 3 cloves garlic; 2 teaspoons kosher salt, more to taste; 6 cups hominy, cooked or canned; 1 teaspoon dried Mexican oregano; 1/4 cup coarsely chopped cilantro, for garnish; 1 large thinly sliced scallion, for garnish; 3 medium thinly sliced radishes, for garnish; 1/2 cup shredded green cabbage, for garnish; Lime wedges, for serving, optional

A savory pork and hominy stew, this red chile pozole recipe offers an easy and flavorful meal.

⭐ 4.2 (217 reviews) Prep: 8 minCook: 162 minTotal: 170 minYields: 6 servings

Category Tags:

Dinner Lunch Side Dish Appetizer Soup

Cuisine Tags:

Mexican Tex-Mex

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Instructions

Cut pork into chunks; place in a large pot with 5-6 cups of water and bring to a boil, skimming any foam.
Remove chile stems and seeds, peel garlic; add chiles, garlic, and salt to the pork mixture.
Reduce heat to a simmer, cover, and cook for 90 minutes until pork is tender. Alternatively, bake in a 350 F oven for the same duration.
Stir in hominy and Mexican oregano; continue simmering for an hour until flavors blend and pork is very tender, adding water and salt to taste.
Serve in deep bowls, garnished with cilantro, scallion, radish, cabbage, and optional lime juice.

Nutritional Info (per serving)

Calories: 571 kcal

Carbohydrate: 26 g

Cholesterol: 136 mg

Fiber: 5 g

Protein: 38 g

Saturated Fat: 12 g

Sodium: 1104 mg

Sugar: 4 g

Fat: 34 g

Unsaturated Fat: 0 g