Pork Pozole Recipe

Name: Pork Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 2 lbs trimmed pork shoulder, cut into 1-inch (2.5 cm) cubes 1 kg; 2 onions, finely chopped; 4 cloves garlic, minced; 1 tbsp (15 mL) dried oregano leaves; 1/2 tsp (2 mL) cracked black peppercorns; 2 tsp (10 mL) finely grated lime zest; 1 can (14 oz/398 mL) no salt added diced tomatoes with juice; 2 cups (500 mL) reduced-sodium chicken stock; 1 can (29 oz/824 mL) hominy, drained and rinsed; 2 poblano or green bell peppers, seeded and diced (see Notes); 2 dried ancho or guajillo chiles; 2 cups (500 mL) boiling water; 2 tbsp (25 mL) freshly squeezed lime juice; 2 tbsp (25 mL) finely chopped cilantro; 1 chipotle pepper in adobo sauce, optional; Salt; Shredded lettuce, optional; Chopped radish, optional; Chopped red or green onion, optional; Fried tortilla strips, optional; Lime wedges

Servings: persons

4 slices bacon
2 lbs trimmed pork shoulder, cut into 1-inch (2.5 cm) cubes 1 kg
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp (15 mL) dried oregano leaves
1/2 tsp (2 mL) cracked black peppercorns
2 tsp (10 mL) finely grated lime zest
1 can (14 oz/398 mL) no salt added diced tomatoes with juice
2 cups (500 mL) reduced-sodium chicken stock
1 can (29 oz/824 mL) hominy, drained and rinsed
2 poblano or green bell peppers, seeded and diced (see Notes)
2 dried ancho or guajillo chiles
2 cups (500 mL) boiling water
2 tbsp (25 mL) freshly squeezed lime juice
2 tbsp (25 mL) finely chopped cilantro
1 chipotle pepper in adobo sauce, optional
Salt
Shredded lettuce, optional
Chopped radish, optional
Chopped red or green onion, optional
Fried tortilla strips, optional
Lime wedges

1
In a Dutch oven, cook bacon over medium-high heat until crisp.
2
Drain on paper towel and crumble.
3
Cover and refrigerate until ready to use.
4
Drain all but 2 tbsp (25 mL) fat from pan.
5
Add pork, in batches, and brown, about 3 minutes per batch.
6
Transfer to a plate.
7
Reduce heat to medium.
8
Add onions to pan and cook, stirring, until softened, about 3 minutes.
9
Add garlic, oregano, peppercorns and lime zest and cook, stirring, for 1 minute.
10
Add tomatoes with juice, stock, hominy and reserved pork and any accumulated juices and return to a boil.
11
Reduce heat to low.
12
Cover and simmer until pork is almost tender, for 1 1/2 hours.
13
Stir in reserved bacon and poblano peppers.
14
Meanwhile, in a heatproof bowl, soak ancho chiles in boiling water for 30 minutes, weighing down with a cup to keep submerged.
15
Drain and discard soaking liquid and stems.
16
Chop chiles coarsely.
17
Transfer to a blender.
18
Scoop out 1/2 cup (125 mL) cooking liquid from the pozole and add to blender along with lime juice, cilantro and chipotle pepper, if using.
19
Puree and stir into pozole.
20
Add salt to taste and continue cooking until pork is tender and flavors meld, about 30 minutes.
21
To serve: Ladle into soup plates and top with the garnishes of your choice.
22
Season to taste with lime juice.
23
Slow Cooker Method:
24
Complete Steps 1 and 2, reducing the quantity of chicken stock to 1 1/2 cups (375 mL).
25
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender.
26
Stir in reserved bacon, poblano pepper and ancho chile mixture and adjust seasoning.
27
Cover and cook on High for 30 minutes, until peppers are tender.

2051

kcal

Calories

169

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 slices bacon, 2 lbs trimmed pork shoulder, cut into 1-inch (2.5 cm) cubes 1 kg, 2 onions, finely chopped, 4 cloves garlic, minced, and more.

Yes, Pork Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Pozole

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