The Best Pozole Ever

Taco Tuesday Pozole (or any day of the week) ✨ I love food traditions. Things that you start and keep or things that you’ve carried down from generation to generation. This one is something...

Prep: 45 min Cook: 1 min Total: 46 min 320 calories

Ingredients

3 cups water
8 dried Hatch chiles, stems removed and seeds shaken out
2 teaspoons pink salt
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
3 cloves garlic
1 teaspoon Mexican chocolate
3 pounds pork shoulder, fat trimmed
Pink salt and pepper to season
2 tablespoons cooking oil
4 cups low sodium broth beef broth
4 cups hominy, drained and rinsed 
Toppings: 
purple cabbage, cilantro, chopped Mexican onions, lime wedges, sliced radishes, avocado

Instructions

1

1) In a 2 quart pot, bring 3 cups water to a boil. Add the seeded chiles and let cook for 10 minutes over low heat. Remove from heat and transfer to blender. Add pink salt, paprika, coriander, cumin, garlic, and Mexican chocolate and blend until smooth.
2

2) Cube pork shoulder into 3-4" chunks. Season all sides of the pork with the salt and black pepper. In your instant pot, using 'saute' function, add oil and sear the meat on all sides until nicely browned, about 10 minutes.
3

3) Add chile mixture plus 4 cups beef broth and rinsed hominy. Cook for 45 minutes on high heat.
4

4) To serve, top with desired toppings. Lime wedges are a must!

Note: Adjust spices to taste. Enjoy your meal!

About the Chef

Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

Nutrition Facts

Calories 320

Servings 1-2

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