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
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
- Folate 17.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 8.0
