Pozole Rojo - Pork and Hominy Stew

240 mins (prep 90, cooking 150)
15 ingredients
8-10 servings
This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can add a can of chicken broth. I find it tastes best with a squeeze of lime. From the September 2007 issue of Gourmet magazine.

Categories:  served-hot , stew , north-american , mexican , christmas , <-4-hours , one-dish-meal , time-to-make , holiday , new-years , southwestern-u.s. , presentation , main-dish , american , pork , meat , tex-mex , pork-rib ,
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Serving Size (371.0 g)
Servings 8
Amount per Serving
Calories 103.28 Calories from Fat 40.05
% Daily Value *
Total Fat 4.45g 54.71%
Saturated Fat 0.45g 17.9%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 198.29mg 66.1%
Total Carbohydrate 15.34g 40.9%
Dietary Fiber 3.33 g 106.46%
Sugars 1.11 g %
Protein 2.14g 34.29%
Vitamin A 40.18IU% Vitamin C 3.04mg%
Calcium 63.23mg% Iron 1.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
country-style pork ribs, dried oregano, whole black peppercorns, dried ancho chiles, whole clove, hot red pepper flakes