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Green Chile Pork Pozole

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How to Make Green Chile Pork Pozole

Swapping a leaner cut of pork in this classic Mexican stew is all it takes to make a diabetes-friendly Pozole. It cooks for a while on the stove, but the prep is quick and easy, so don’t let the cook time intimidate you! You will be rewarded with a hearty, flavorful stew what is well worth the wait. It’s even better the next so, this is great for meal-prepping and saving leftovers. 

 


20 min prep time


1 hr and 25 min cook time


6servings


1 1/3 cups

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Step-By-Step Instructions:

  1. Combine the pork, 4 cups of the water, the onion, cilantro sprigs, 3 of the garlic cloves, and the bay leaves in a Dutch oven; bring to a boil. Reduce the heat to medium low and simmer, covered, until the meat is fork-tender, about 40 minutes.
  2. Remove the Dutch oven from the heat. Transfer the pork to a cutting board and shred with two forks. Strain the cooking liquid from the Dutch oven and reserve 3 cups. Discard the rest.
  3. Place the tomatillos, chiles, remaining 1 cup of water, and remaining 3 garlic cloves in a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the tomatillos are tender, about 15 minutes. Let cool for 10 minutes.
  4. Transfer the tomatillo mixture and chopped cilantro to a food processor and pulse until smooth. Transfer to the Dutch oven. Add the shredded pork, the reserved 3 cups of cooking liquid, hominy, and salt and bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the flavors are blended, about 20 minutes.
  5. Ladle the soup into 6 bowls. Top each bowl with a few radish slices and a lime wedge.
CKD Dialysis
Kidney-Friendly
Latin American
Mexican/Southwestern
Dinner
Gluten-Free
Lunch
Main Dish
Soup
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Nutrition facts

6 Servings



  • Serving Size

    1 1/3 cups


  • Amount per serving



    Calories





    200

  • % Daily value*

  • Total Fat
    4g

    5%

    • Saturated Fat
      1.1g

      6%
    • Trans Fats
      0g

  • Cholesterol
    50mg

    17%

  • Sodium
    360mg

    16%

  • Total Carbohydrate
    20g

    7%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      5g

  • Protein
    21g

  • Potassium
    520mg
    11%

Ingredients

pork tenderloin (trimmed and cut into 4 pieces)
1 1/4 lbs

water (divided)
5 cup

onion(s) (quartered)
1

fresh cilantro
6 sprigs

garlic (halved, divided use)
6 clove

bay leaves
2

tomatillos (husked, rinsed, and quartered )
1 lb (about 6)

serrano chiles (coarsely chopped)
3

chopped fresh cilantro
1 cup

white hominy (rinsed and drained)
2 (15 oz) cans

salt
1/2 tsp

radishes (sliced)
1

lime (cut into 6 wedges)
1

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