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Green Chile Pork Pozole
20 min prep time
1 hr and 25 min cook time
6servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Photography by Eric Hinders, Styling by Matt Zack, Food Styling by Skyler Myers
How to Make Green Chile Pork Pozole
Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don't let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait. It's even better the next so, this is great for meal-prepping and saving leftovers.
20 min prep time
1 hr and 25 min cook time
6servings
1 1/3 cups
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Step-By-Step Instructions:
- Combine the pork, 4 cups of the water, the onion, cilantro sprigs, 3 of the garlic cloves, and the bay leaves in a Dutch oven; bring to a boil. Reduce the heat to medium low and simmer, covered, until the meat is fork-tender, about 40 minutes.
- Remove the Dutch oven from the heat. Transfer the pork to a cutting board and shred with two forks. Strain the cooking liquid from the Dutch oven and reserve 3 cups. Discard the rest.
- Place the tomatillos, chiles, remaining 1 cup of water, and remaining 3 garlic cloves in a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the tomatillos are tender, about 15 minutes. Let cool for 10 minutes.
- Transfer the tomatillo mixture and chopped cilantro to a food processor and pulse until smooth. Transfer to the Dutch oven. Add the shredded pork, the reserved 3 cups of cooking liquid, hominy, and salt and bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes.
- Ladle the soup into 6 bowls. Top each bowl with a few radish slices and a lime wedge.
Nutrition facts
6 Servings
-
Serving Size
1 1/3 cups
- Amount per serving Calories 200
-
Total Fat
4g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 360mg
-
Total Carbohydrate
20g
- Dietary Fiber 4g
- Total Sugars 5g
- Protein 21g
- Potassium 520mg
- Phosphorous 230mg
Ingredients
pork tenderloin (trimmed and cut into 4 pieces)
1 1/4 lbs
water (divided)
5 cup
onion(s) (quartered)
1
fresh cilantro
6 sprigs
garlic (halved, divided use)
6 clove
bay leaves
2
tomatillos (husked, rinsed, and quartered )
1 lb (about 6)
serrano chiles (coarsely chopped)
3
chopped fresh cilantro
1 cup
white hominy (rinsed and drained)
2 (15 oz) cans
salt
1/2 tsp
radishes (sliced)
1
lime (cut into 6 wedges)
1
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