Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pozole Recipe
    Lost? Site Map

    Pozole

    Pozole. Photo by JeannieSattler

    1/2 Photos of Pozole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    JeannieSattler's Note:

    One of my all time favorite Mexican dishes is Pozole. After trying out a few recipes and changing it up a bit I think I have a keeper. Make sure you give yourself plenty of time for prepping and allowing the stew to simmer for a couple of hours. You and your guests will NOT be disappointed.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      *TIPS:.
    2. 2
      1) Call your butcher and have them prepare the pork for you. This will save you time and also ensure they have what you need.
    3. 3
      2) Start cooking the soup at least 4 hours before dinner time. The longer the soup simmers the better.
    4. 4
      3) Prepare all of the ingredients before you begin cooking. It will make the process much easier. Once the soup is cooking you can clean up and then prepare the toppings.
    5. 5
      Preheat broiler (high) and layer baking sheet with foil. Cut chili peppers in half lengthwise (discard stems, membranes and seeds) and place on cookie sheet - skin side up. Place in oven 4-5" from top and broil for approximately 7 minutes or until skins start turning black. Cover with another sheet of foil and peel skins as soon as they're cool enough to handle. If you allow them to get cold it will be tougher to peel. Chop peppers and set aside.
    6. 6
      Prepare mushrooms by removing stems & gills. Coarsely chop and set aside.
    7. 7
      In a large Dutch Oven heat olive oil on medium-high heat. Brown meat until all sides are brown. I lightly sprinkled salt (this is in addition to the 2 teaspoons of salt on ingredient list), pepper & garlic powder to meat.
    8. 8
      Stir in onion & garlic and cook for 2 minutes.
    9. 9
      Stir in mushrooms, chili powder, cumin, coriander, salt & oregano. Mix well.
    10. 10
      Slowly add the water, hominy, chicken broth, beef broth and beer. Bring to a boil. (don't worry if your have too much broth. If you do, once it starts to boil reduce heat to medium and keep it lightly boiling to reduce. Keep adding broth until all is added.).
    11. 11
      Reduce to a simmer and add chopped chili peppers.
    12. 12
      Simmer for at least 2 hours - until meat is tender. Feel free to skim fat off top.
    13. 13
      The last 8 ingredients are condiments. I like to place a few chunks of cheese on the bottom of the bowl. Pour soup on top and add additional toppings.
    14. 14
      Enjoy.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on January 25, 2014

      55

      Very authentic recipe and not hard at all to make. One of our guest said he didn't like hominy and was planning on eating something else. Three bowls later he was satisfied. The radish and sour cream were a great touch. This is a keeper and definitely a family favorite now. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All One-Dish Meal Recipes

    Advertisement

    Nutritional Facts for Pozole

    Serving Size: 1 (807 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1074.6
     
    Calories from Fat 601
    55%
    Total Fat 66.8 g
    102%
    Saturated Fat 26.0 g
    130%
    Cholesterol 220.8 mg
    73%
    Sodium 1680.4 mg
    70%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 11.2 g
    44%
    Sugars 5.9 g
    23%
    Protein 61.1 g
    122%

    The following items or measurements are not included:

    low sodium beef broth

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites