Advertisement
Ingredients
4 cups cooked or canned pozole (or hominy)
1 pound pork shoulder, trimmed of excess fat and cut into chunks
Salt and pepper to taste
1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
1 dried chipotle, or 1 chile en adobo, or to taste
1 tablespoon ground cumin, or to taste
1 large onion, peeled and chopped
1 tablespoon minced garlic
Chopped fresh cilantro leaves for garnish
Lime wedges
Nutritional analysis per serving (4 servings)
31 grams carbs; 81 milligrams cholesterol; 420 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 6 grams fiber; 802 milligrams sodium; 23 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
- Step 2
Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
Private Notes
Comments
I enjoyed this it was simple to make. I added sauteed spinach and portobello mushrooms to the dish as a side which was nice not changes needed
Very good and easy. I order dried pozole from Rancho Gordo, soak and cook it a day or two ahead of time.