Easy Pork Pozole

Easy Pork Pozole IMAGE Image by: Easy Pork Pozole IMAGE Author: Canadian Living

Traditional Mexican pozole calls for hard-to-locate hominy, but this easy version uses navy beans instead. Rice bulks up the dish and helps thicken the soup, turning it into a satisfying meal. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 4 teaspoons olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • pinch each salt and cayenne pepper
  • 1/4 cup long-grain rice
  • 3 cups sodium-reduced chicken broth
  • 1/2 cup frozen corn kernels
  • 2 cups Slow Cooker Shredded Pork
  • 1 cup rinced, drained, canned navy bean
  • 2/3 cups chopped, drained, canned tomatillos (about 7)
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh cilantro

Method

In large heavy saucepan or Dutch oven, heat oil over medium-high heat; sauté onion, garlic, cumin, salt and cayenne pepper until onion is softened, about 5 minutes. Add rice; cook, stirring to coat, for 1 minute.

Stir in 3-1/2 cups water, broth and corn. Bring to boil; reduce heat to medium and cook until rice is tender, about 15 minutes.

Stir in pork, beans and tomatillos; cook, stirring occasionally, until heated through, about 2 minutes. Stir in lime juice; serve sprinkled with cilantro.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 908 mg
  • Sugars 4 g
  • Protein 27 g
  • Calories 349.0
  • Total fat 15 g
  • Cholesterol 71 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Pork Pozole

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