Nutritional Info

Nutrition Facts

Serving Size 1 (606g)

Calories 1207
Calories from Fat 569 (47%)
Amount Per Serving %DIV
Total Fat 63.2g 97%
Saturated Fat 23.2g 116%
Monounsaturated Fat 28.6g
Polyunsaturated Fat 11.5g
Trans Fat 0.0g
Cholesterol 1131.1mg 377%
Sodium 1182.6mg 51%
Potassium 1010.6mg 22%
Total Carbohydrate 40g 13%
Dietary Fiber 2.7g 11%
Sugars 35.8g
Protein 101.3g 203%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Pozole (poh-ZOH-Ieh) is a soulful stew made from hominy (hulled corn), pork, and red or green chile peppers. The pork is used mostly as a flavoring rather than a principle ingredient. To cut back on the fat, I've slashed most 0f the lard in the traditional recipe but otherwise left it intact. Canned hominy makes the dish simple to prepare (look/or canned hominy in the canned vegetables or rice section 0/most supermarkets).
Prep time
45 min
Cook time
30 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2   dried red new mexican or guajillo chile peppers, stems removed and seeded (wear plastic gloves when handling)
1 Tablespoon(T)  lard or canola oil
8 Ounce(oz)  lean pork loin or tender-loin, trimmed of all visible fat and cut into 1" cubes
1   onion, finely chopped
4 Clove(clv)  garlic, minced
1 Teaspoon(t)  ground cumin
1 Teaspoon(t)  dried oregano
1   bay leaf
6 Cup(c)  water
29 Ounce(oz)  hominy, rinsed and drained
   salt and ground black pepper
1/4 Cup(c)  chopped scallions (optional)
1/4 Cup(c)  chopped fresh cilantro (optional)
   lime wedges (optional)


If using the chile peppers, soak in hot water to cover for 20 to 30 minutes, or until softened.

Transfer the chile peppers to a blender or food processor. Add 1/4cup of the soaking liquid and puree until smooth.

Heat the lard or oil in a large saucepan over medium-high heat.

Add the pork and cook for 3 minutes. Add the onions and cook for 2 minutes.

Add the garlic, cumin, oregano, and bay leaf. Cook for 1 minute, or until the pork and vegetables begin to brown.

Add the water and hominy and bring to a boil.

Reduce the heat to medium-low and simmer for 30 minutes, or until the pork is tender and the broth is thick and richly flavored .

Season with salt and black pepper. Remove and discard the bay leaf.

Stir in the pureed chile peppers or chili powder and simmer for 5 minutes.

Taste and season with salt and black pepper.

Ladle into shallow bowls.

If desired, sprinkle the scallions and cilantro on top and serve with lime wedges for squeezing.


Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.