Recipes

Recipe: Pozole

Sep 26, 2011

Servings: 10

Nutrient analysis per ¾ cup
Calories 233
Fat 22 g
Phosphorus 135 mg
Potassium 375 mg
Protein 13 g
Sodium 333 mg

Ingredients:

  • 2 lb. pork short ribs, cut into 1-inch pieces
  • 1 cup onion, chopped
  • 3 cloves garlic
  • 5 whole black peppercorns
  • 16 cups water
  • ½ tsp. oregano
  • 1 bouillon cube
  • 2 lb. canned hominy, rinsed and drained
  • Chile sauce:
  • 5 dried red chiles
  • 1 tsp. vinegar
  • ½ cup tomato puree
  • 1 clove garlic
  • oil for cooking
  • Garnish:
  • ½ head lettuce, shredded
  • 10 radishes, thinly sliced
  • ¼ cup oregano leaves
  • 1 onion, chopped
  • 3 limes

Directions:

Cook pork in pressure cooker with onion, garlic, peppercorns, water, oregano and bouillon. (If you don’t have a pressure cooker, use a crock pot or simmer on low heat in a regular pot for several hours until the meat falls off the bones.) When pork is cooked, add the hominy. Heat through. Garnish with lettuce, radishes, onion, oregano and limes. Serve with chile sauce.

To make chile sauce: blend chiles, vinegar, tomato puree and garlic in blender. Remove and cook in a small amount of oil for 5 minutes.

*Note: for lower potassium, do not drink broth. Sodium will be reduced if hominy is rinsed well.

Categories: Recipes