A traditional Mexican soup featuring tender pork, hominy, and a rich red chile broth, served with fresh toppings like lime, radishes, and avocado for an authentic and hearty meal.
Nutrition
Provides high protein from pork, complex carbohydrates from hominy, and beneficial compounds from chiles while being moderately high in sodium.
| Calories | 2400 kcal |
| Energy | 10040 kJ |
| Protein | 180 g |
| Total Fat | 85 g |
| Saturated Fat | 25 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 15 g |
| Monounsaturated Fat | 35 g |
| Cholesterol | 540 mg |
| Carbohydrate | 120 g |
| Sugars | 20 g |
| Dietary Fibre | 25 g |
| Sodium | 3800 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Pozole
Taste of Home (Kim Bussing)
1
servings
0
per serve
0
minutes
Ingredients
Equipment
Blender
Fine mesh strainer
Slotted spoon
Spatula
Instructions
In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.
In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.
Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired.
Pozole
Taste of Home (Kim Bussing)
1
servings
0
per serve
0
minutes
A traditional Mexican soup featuring tender pork, hominy, and a rich red chile broth, served with fresh toppings like lime, radishes, and avocado for an authentic and hearty meal.
Ingredients
Equipment
Blender
Fine mesh strainer
Slotted spoon
Spatula
Instructions
In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but do not brown them). Using a slotted spoon, transfer the chiles to a bowl, and add the boiling water. Soak until softened, about 20 minutes. Remove the stems and seeds, reserving the water.
In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. Saute the onion and garlic with the last batch of the pork. Return all the pork to the pan and add the broth, then bring it to a boil. Reduce the heat, and cover and simmer until the meat is tender, about 30 minutes.
Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired.
Nutrition
Provides high protein from pork, complex carbohydrates from hominy, and beneficial compounds from chiles while being moderately high in sodium.
| Calories | 2400 kcal |
| Energy | 10040 kJ |
| Protein | 180 g |
| Total Fat | 85 g |
| Saturated Fat | 25 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 15 g |
| Monounsaturated Fat | 35 g |
| Cholesterol | 540 mg |
| Carbohydrate | 120 g |
| Sugars | 20 g |
| Dietary Fibre | 25 g |
| Sodium | 3800 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
