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A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
For 6 servings
Prepare the Chile Base
Sear the Pork
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A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
This mexican recipe takes 195 minutes to prepare and yields 6 servings. At 800.46 calories per serving with 41.1g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Simmer the Pozole
Finish and Serve
Substitute the pork with boneless, skinless chicken thighs to make Pozole de Pollo. Adjust the simmering time to about 1-1.5 hours, or until the chicken is tender.
For a vegetarian version, replace the pork with 2 lbs of mixed mushrooms (like cremini and shiitake) and use vegetable broth. Add a can of pinto or black beans along with the hominy for extra protein.
Add 2-3 dried chiles de árbol along with the ancho and guajillo chiles to increase the heat level significantly.
Create a green pozole by replacing the red chile sauce with a blended sauce of tomatillos, jalapeños, cilantro, and pumpkin seeds (pepitas).
Pork shoulder provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Pork is a great source of B vitamins, particularly thiamine (B1), niacin (B3), and B6, which are vital for energy metabolism and nervous system health.
Hominy is a good source of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The garlic, onions, and chiles in the broth contain antioxidants and compounds like allicin and capsaicin, which have anti-inflammatory and immune-boosting properties.
A typical serving of this Pozole Rojo (about 2.5 cups) contains approximately 650-700 calories, primarily from the pork and hominy. The final count can vary based on the fat content of the pork and the amount of garnishes used.
Pozole Rojo can be part of a healthy diet. It's rich in protein from pork, which is essential for muscle maintenance, and provides fiber from hominy, which aids digestion. However, it can be high in sodium and saturated fat. To make it healthier, use a lean cut of pork, trim excess fat, and use low-sodium broth.
Yes! For a slow cooker, complete steps 1 and 2, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for steps 2 and 3 (cooking the chile sauce), then add the pork and broth and pressure cook on high for 45-50 minutes. Add the hominy and simmer on sauté mode for 10 minutes before serving.
The main difference is the sauce. Pozole Rojo (red) is made with a base of dried red chiles like ancho and guajillo. Pozole Verde (green) uses a sauce of fresh green ingredients like tomatillos, cilantro, and jalapeños. Pozole Blanco (white) is the simplest, served with a clear broth without a chile sauce base, allowing diners to add salsa as they wish.
Hominy is dried maize (corn) kernels that have been treated with an alkali solution in a process called nixtamalization. This process softens the kernels, loosens the hulls, and makes the niacin in the corn nutritionally available. It gives pozole its characteristic chewy texture and flavor.