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Pork Pozole

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 12 1/2 Cup Servings

Serves:

Ingredients

  • 2 Tbsp. olive oil
  • 1 lb. pork shoulder (cubed)
  • 1 onion (diced)
  • 2 guajillo or anco peppers, (diced)
  • 2 cloves garlic
  • 3 tsp. dried oregano
  • 1 tsp. cumin
  • 3 tsp. black pepper
  • 2 cups low sodium chicken broth
  • 1 white hominy or 15 -oz. can golden, (drained)
  • 1 4-oz. can diced green chilies
  • Sliced avocado
  • chopped cilantro
  • Diced onions
  • Sliced radishes

Directions

  1. Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 F.
  2. Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
  3. Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
  4. Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
  5. Serve soup hot, with garnishes.

Amount Per Serving (2)

  • Calories: 150
  • Protein: 9
  • Sugar: 2
  • Carbohydrate: 11
  • Fat: 8
  • Sodium: 200
  • Fiber: 3
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