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Pork Pozole

  • RG_PorkPozole
PREP: 20 minutes
COOK: 6 hours
SERVINGS: 6 to 8
Hominy is the backbone of this Mexican stew (pronounced po-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way it’s best garnished with cilantro, cheese and lime wedges and served with warm tortillas


1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
Kosher salt and black pepper, to taste
1 (2 pound) boneless pork shoulder, remove pork fat
1 medium red onion, chopped
2 medium carrots, peeled and finely chopped
2 garlic cloves, minced
4 cups low sodium chicken broth
1 (28 ounce) can Redpack® Petite Diced Tomatoes
1 (4 ounce) can green chilies
1 (15 ounce) can white hominy, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 tablespoons fresh lime juice
Garnish: chopped avocado, chopped cilantro, lime wedges and crumbled queso fresco cheese
Serve with flour tortillas


  • In a small bowl combine cumin, paprika, oregano, 1½ teaspoons salt and 1 teaspoon black pepper. Coat pork with this mixture and then transfer to a 4 o 6 quart slow cooker. Add onion, carrots, chicken broth and garlic; stir to combine. Cover and cook until pork is tender, on low 6 to 7 hours or on high 4 to 5 hours.
  • Remove pork and shred with 2 forks and then mix back into slow cooker. Stir in tomatoes, green chilies, hominy, beans, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper; cook for 20 minutes on high.
  • Serve the stew topped with avocado, cilantro, cheese and lime wedges and crumbled queso fresco cheese.


Calories: 290 | Fat: 9.0g | Trans Fats: 0g | Cholesterol: 80mg | Sodium: 880mg | Carbohydrate: 23g | Fiber: 5g | Protein: 28g | Vitamin A: 60% | Vitamin C: 15% | Calcium: 8% | Iron: 15%


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