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4.95
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Easy Pork Posole (Pozole Rojo)
Ready in just 30 minutes, this Easy Pork Posole recipe has vibrant, refreshing flavors that taste like it simmered for hours!
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Dinner, lunch, Soup
Cuisine:
Mexican
Keyword:
Pork Posole
Servings:
8
Calories:
306
kcal
Author:
Kellie
Ingredients
1
tablespoon
olive oil
1
tablespoon
kosher salt
2
teaspoons
ground cumin
2 1/2
pound
boneless pork loin
1 1/2
cups
diced onion
3
garlic cloves
minced
6
cups
low sodium chicken stock
1
cup
enchilada sauce
1
tablespoon
oregano
3 15-
ounce
cans hominy
drained and rinsed
Diced avocado
shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping
Instructions
Heat the olive oil in a large dutch oven over medium-high heat.
Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan.
Brown the pork on each side until golden brown.
Transfer the pork to a platter and cover with foil to keep warm.
Add the onion to the pan and cook until softened.
Stir in the garlic and cook for 1 minutes.
Add the chicken stock to the pot and bring to a simmer.
Stir in the enchilada sauce.
Return the pork to the pot, cover and simmer for 2 hours.
Remove the pork and shred. Return the pork to the pot.
Stir in the hominy, cover and continue simmering for an additional hour.
Serve the stew with the avocado, cabbage, onion, radish and cilantro.
Nutrition
Serving:
1
g
|
Calories:
306
kcal
|
Carbohydrates:
17
g
|
Protein:
37
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
89
mg
|
Sodium:
1477
mg
|
Potassium:
753
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
215
IU
|
Vitamin C:
3.1
mg
|
Calcium:
44
mg
|
Iron:
2.3
mg