Mexican Pozole Stew

Name: Mexican Pozole Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 4 cups Hominy, canned and drained; 6 cups Vegetable broth; 1.5 lbs Pork shoulder, cubed; 1 large Onion, diced; 4 cloves Garlic, minced; 3 Dried red chiles, such as guajillo or ancho; 1.5 tsp Cumin; 1 tsp Oregano, dried; 1 large Bell pepper, diced; 1 cup Zucchini, diced; 1 Jalapeño, minced; 2 tbsp Lime juice; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 cup Fresh cilantro, chopped

Hearty stew built on hominy, broth, and swappable proteins or vegetables, finished with fresh garnishes. Simmered until tender, served warm in bowls.

110

min

servings

512

kcal

24.7g

protein

Ingredients

6 servings

Hominy, canned and drained4 cups

Vegetable broth6 cups

Pork shoulder, cubed1.5 lbs

Onion, diced1 large

Garlic, minced4 cloves

Dried red chiles, such as guajillo or ancho3

Cumin1.5 tsp

Oregano, dried1 tsp

Bell pepper, diced1 large

Zucchini, diced1 cup

Jalapeño, minced1

Lime juice2 tbsp

Olive oil2 tbsp

Salt1 tsp

Black pepper0.5 tsp

Fresh cilantro, chopped0.5 cup

Method

Cut the pork shoulder into 1-inch cubes. Dice the onion, bell pepper, and zucchini. Mince the garlic and jalapeño. Juice the lime and chop the cilantro.

Heat olive oil in a large pot over medium-high heat. Season the pork with salt and pepper, then brown in batches for 3–4 minutes per side; transfer to a plate.

In the same pot, sauté onion and bell pepper until softened, about 5 minutes. Add garlic and jalapeño; cook 1 minute until fragrant.

Stir in cumin and oregano and cook 30 seconds. Return the browned pork to the pot.

Pour in vegetable broth and bring to a simmer. Cover and cook for 45 minutes until the pork is nearly tender.

Add the drained hominy and diced zucchini. Simmer uncovered for 20–25 minutes until the pork is fully tender and the stew thickens slightly.

Stir in lime juice. Taste and adjust seasoning with salt and pepper.

Ladle into bowls and top with fresh cilantro. Serve hot.

Nutrition, per serving

Calories512 kcal

Protein24.7 g

Carbohydrate38 g

Fat28.9 g

Fibre6.2 g

Sodium1603.2 mg

Per serving. Changing servings scales the amounts, not these figures.

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