Nutritional Info

Nutrition Facts

Serving Size 1 (469g)

Calories 1308
Calories from Fat 995 (76%)
Amount Per Serving %DIV
Total Fat 110.6g 170%
Saturated Fat 41.2g 206%
Monounsaturated Fat 56.2g
Polyunsaturated Fat 13.2g
Trans Fat 0.0g
Cholesterol 212.7mg 71%
Sodium 2593.5mg 113%
Potassium 864.3mg 18%
Total Carbohydrate 21g 7%
Dietary Fiber 1.7g 7%
Sugars 6.6g
Protein 44g 88%

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Recipe Description
Serve with warm tortillas. Have a dish of Pickled Vegetables with Chiles on the table to munch on and a bottle ofMexican lager beer to drink.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  safflower or canola oil
1 Pound(lb)  pork shoulder or butt. excess fat re moved. cut into bite-size pieces
1   medium white onion. chopped
2   cloves garlic
15 Ounce(oz)  can white hominy. drained
4 Cup(c)  rich chicken broth
   sea salt
2   limes. cut into quarters
1/2 Cup(c)  white chopped onion
2 Tablespoon(T)  dried oregano, preferably mexican
1   more tablespoons crumbled or ground pure chile. such as new mexican or guajillo chile
12   radishes. thinly sliced
1/4   small head cabbage. finely shredded

Preparation

Warm the oil in a Dutch oven or heavy-bottomed pot.

Add the pork. onion. and garlic and fry over medium-high heat. When the pork is slightly crispy. about 25 minutes. add the hominy and broth.

Season to taste. bring the soup to a very slow boil . and then simmer. partially covered. for 30 minutes.

To serve, fill large heated bowls with the soup and put the various condiments in smaller bowls, letting the diners create their own meals.

 

Additional notes

There are not reviews for this recipe.

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