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Pozole (Pork and Hominy Stew)

Makes: 6 servings
Prep 30 mins Broil 5 mins Cook 1 hr 30 mins
Pozole (Pork and Hominy Stew)
  • 2  fresh poblano chile peppers
  • 1 1/2  pounds  boneless pork shoulder
  • 1  tablespoon  olive oil
  • 1  cup  chopped onion (1 large)
  • 1  tablespoon  minced garlic (6 cloves)
  • 1  fresh portobello mushroom, stem and gills removed, coarsely chopped
  • 2  tablespoons  New Mexican chili powder
  • 1 1/2  teaspoons  ground cumin
  • 1 1/2  teaspoons  ground coriander
  •  Kosher salt
  • 1  teaspoon  dried oregano, crushed
  • 3  cups  water
  • 1 29  ounce can  hominy, drained
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 1 14 1/2 ounce can  lower-sodium beef broth
  • 1  cup  Mexican lager beer, such as Negra Modelo
  • 8  ounces  fresh mozzarella cheese, cut into 1-inch pieces*
  • 1  cup  crushed tortilla chips
  • 2  cups  shredded lettuce
  • 1  cup  thinly sliced radishes
  • 1/2  cup  sour cream
  • 1/2  cup  finely chopped onion (1 medium)
  • 1/2  cup  snipped fresh cilantro
  •  Lime wedges

1. Preheat broiler. Cut chile peppers in half lengthwise; discard stems, seeds, and membranes.** Place chile pepper halves, cut sides down, on a foil-lined baking sheet; flatten pepper halves with your hand. Broil 4 to 5 inches from the heat for 5 to 7 minutes or until blackened. Bring foil up around peppers and fold edges of foil together to enclose. Let stand about 10 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Chop peppers.

2. Meanwhile, trim fat from pork; cut pork into 1-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Add pork pieces; cook until evenly browned on all sides, turning occasionally. Stir in the 1 cup chopped onion and the garlic; cook for 1 minute. Stir in portobello mushroom, chili powder, cumin, coriander, 1 teaspoon kosher salt, and the oregano. Add the water, hominy, chicken broth, beef broth, and beer. Bring to boiling; reduce heat. Add chopped chile peppers. Simmer, covered, about 1-1/2 hours or until pork is tender, stirring occasionally. Skim any fat off top of soup. If desired, season to taste with additional kosher salt.

3. To serve, place a few pieces of the mozzarella cheese and a heaping spoonful of tortilla chips into each of six individual serving bowls. Ladle soup over cheese and chips. Top with lettuce, radishes, sour cream, the 1/2 cup finely chopped onion, the cilantro, and lime wedges.

From the Test Kitchen*
  • In Mexico, this dish would be made with quesillo, which is not commonly found in the U.S. Fresh mozzarella cheese makes a good substitute. If you can't find cherry-size balls of fresh mozzarella packed in water, cut a larger ball into small pieces.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Pozole (Pork and Hominy Stew))
  • Servings Per Recipe 6,
  • cal. (kcal) 577,
  • Fat, total (g) 30,
  • chol. (mg) 105,
  • sat. fat (g) 12,
  • carb. (g) 40,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 7,
  • sugar (g) 7,
  • pro. (g) 33,
  • vit. A (IU) 1458,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1317,
  • Potassium (mg) 895,
  • calcium (mg) 374,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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