🍲 Pozole

Name: Pozole
Total time: 180 min
Yield: 4
Cuisine: Mexico · Jalisco and Guerrero
Ingredients: 600 g pork shoulder, cut into large chunks; 800 g cooked hominy, drained; 3 dried chilies, seeded; 1 onion, halved; 3 garlic cloves; 2 l water; 200 g green cabbage, finely shredded; 2 limes, cut into wedges; 1 tbsp dried oregano; Salt to taste

Origin: Mexico · Jalisco and Guerrero

600kcal

per serving · 400 g

150kcal

per 100 g

40 gProtein10 g / 100 g

24 gFat6 g / 100 g

48 gCarbs12 g / 100 g

Pozole is a hearty Mexican soup of pork and big, chewy hominy kernels simmered slowly in a chili-tinted broth. Each bowl is finished at the table with shredded cabbage, a squeeze of lime and dried oregano, so the rich broth gets a fresh, crunchy contrast. It is a festive dish, often served for Independence Day and family gatherings.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein10 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Not keto12 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

porkhominychili peppercabbagelimeoregano

Recipe

4 servings180 min

Ingredients

600 g pork shoulder, cut into large chunks
800 g cooked hominy, drained
3 dried chilies, seeded
1 onion, halved
3 garlic cloves
2 l water
200 g green cabbage, finely shredded
2 limes, cut into wedges
1 tbsp dried oregano
Salt to taste

Method

Simmer the pork with the onion, garlic, salt and water for about 2 hours, skimming the foam, until tender.
Soak the chilies in hot water for 15 minutes, blend with a little of the soaking water and strain into the pot.
Add the hominy and simmer for another 30 minutes so it absorbs the broth.
Shred the pork in the pot, adjust the salt and serve with cabbage, lime and oregano on the side.

How to make it lighter

Trim visible fat from the pork shoulder or use leaner pork loin to reduce the fat in each bowl.
Chill the broth and lift off the solid fat layer before reheating.
Pile on extra cabbage and radish and take a smaller ladle of hominy to keep the bowl filling but lighter.

History

Pozole has pre-Hispanic roots: hominy, nixtamalized corn, was a ceremonial food in central Mexico long before the Spanish arrived. Pork became the usual meat after colonization, and today regional versions are known by colour: red, green and white.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →