Mexican Pork and Hominy Stew (Pozole)

Mexican Pork and Hominy Stew (Pozole)

Ready in 2 hours

This is the only soup that you can have your salad with! This is a great soup for a winter day or for a late weekend breakfast/lunch. The soup is refreshing even in hot weather

"this recipe is on point veey tasty my family thought my mom cooked it for them and I bought to the house definitely a keeper"

- bennettgonzales

Top-ranked recipe named "Mexican Pork and Hominy Stew (Pozole)"

4.5 avg, 7 review(s) 60% would make again

Ingredients

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1 pound pork backbone
1 pound pork meat; - cubed
4 cloves garlic; - crushed
1 medium onion; - chopped
1 pound hominy; - drained
4 medium dried chiles; Ancho or New Mexico red
2 each chili pequin; crushed, more to taste
1 teaspoon Salt; - to taste
-- Garnishes --
1/2 head Cabbage; - shredded
4 medium Radishes; - sliced thin
1/2 small Onion; - chopped
8 small limes; - key (Mexican) limes
2 tablespoons Mexican Oregano; - dried
2 medium Avocados; - diced or mashed
6 12 inch Low Carb Tortillas; - toasted and cut in wedges

Original recipe makes 12

Servings  

Preparation

Directions:

Add meat to about 3 quarts of water. Add garlic, onion, and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.

To prepare chile, take seeds and veins out of 3 or 4 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.

To serve:

Serve pozole in bowls like soup. Each person may add oregano, onions, radish and cabbage or lettuce to taste and squeeze on lime juice as desired. Serve with warmed tortillas or avocado tostadas.

Serve with:

Cabbage or lettuce, finely shredded

Radish, chopped or sliced

Onion, chopped

Mexican lime wedges

Mexican oregano

Tortillas or tostada shells spread with mashed avocado

For meat, you can use pig's head, cooked or backbone or half meat and half bone or pork hocks. The bones are an important part of the recipe so be sure to include some.

Note - We use pork roast or pork steak cubed. If using the head, broth needs to be cooled so the meat can be cut up and fat, etc. removed. Proportions of meat and hominy may be changed as desired. Hominy may be canned or dried hominy that has been pre-cooked.

Blended chile mixture should be strained or the pozole will have little pieces of the chile in it. If you like pozole to be more spicy, add one or more chile pequin to taste.

Adapted from recipe by: Patricia Fabian, Torreon, Coahuila, Mexico

Each (2 cup) serving (with garnishes) contains an estimated:

Cals: 258, FatCals: 108, TotFat: 12g

SatFat: 3g, PolyFat: 3g, MonoFat: 6g

Chol: 47mg, Na: 486mg, K: 723mg

TotCarbs: 25g, Fiber: 11g, Sugars: 4g

NetCarbs: 14g, Protein: 22g

Notes

As with many slow cooked dishes, this is even better the next day.

Credits

Added on Award Medal

photo by promfh promfh

photo by promfh promfh

Calories Per Serving: 282 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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this recipe is on point veey tasty my family thought my mom cooked it for them and I bought to the house definitely a keeper
bennettgonzales 2 months ago
Love it for my family (I'm Mexican,)
marthaplascencia 3 months ago
lotz2bluvd 1 year ago
Out of all the Pozole recipies posted here, this is the closest one to the original Pozole recipy.
vicentearellano 4 years ago
As with many slow cooked dishes, this is even better the next day.
ewake 5 years ago
[I made edits to this recipe.]
promfh 7 years ago
As with many slow cooked dishes, this is even better the next day. [I posted this recipe.]
promfh 7 years ago
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