Authentic Mexican Pozole Recipe

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Authentic Mexican Pozole
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Ingredients
17
Count
Nutrition
382
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. This recipe requires a simple prep.
  2. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  3. I boil my ancho chilies in a separate small pot for the garnish part(read below).
  4. Now you are ready to cook.
  5. Place the meat in a large saucepan and just cover with lightly salted water.
  6. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  7. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  8. Remove meat and broth, reserving both.
  9. Saute the remaining chopped onion and garlic in oil until translucent.
  10. Add the remaining spices, stir for a minute.
  11. Cut the reserved pork into 1 inch cubes and add to the pan.
  12. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  13. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  14. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  15. Degrease the stew, taste for salt, and serve in soup bowls.
  16. This is a delicious recipe and well worth the effort to make.
  17. Garnishes that are always served with are:.
  18. Lots of lime/lemon wedges.
  19. Sliced radishes.
  20. Chopped cilantro.
  21. Shredded cabbage(not red).
  22. Fresh/ packaged fried corn tortillas.
  23. When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its pulp . I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.55 Kcal (1597 kJ)
Calories from fat 76.77 Kcal
% Daily Value*
Total Fat 8.53g 13%
Cholesterol 45.59mg 15%
Sodium 18721.28mg 780%
Potassium 327.21mg 7%
Total Carbs 51.12g 17%
Sugars 40.41g 162%
Dietary Fiber 3.28g 13%
Protein 34.15g 68%
Vitamin C 10mg 17%
Iron 2.2mg 12%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 143.51 Kcal (601 kJ)
Calories from fat 28.88 Kcal
% Daily Value*
Total Fat 3.21g 13%
Cholesterol 17.15mg 15%
Sodium 7041.42mg 780%
Potassium 123.07mg 7%
Total Carbs 19.23g 17%
Sugars 15.2g 162%
Dietary Fiber 1.23g 13%
Protein 12.85g 68%
Vitamin C 3.8mg 17%
Iron 0.8mg 12%
Calcium 14.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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