Green Chile Pork Pozole

Green Chile Pork Pozole
Source: Latin Comfort Foods Made Healthy/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Eric Hinders, Styling by Matt Zack, Food Styling by Skyler Myers.
Summary

Sometimes all it takes to make a recipe better for you is a bit of research. Take this pozole, for example: the cut of pork was the culprit in deeming it unhealthy due to its fat content. Switch that cut out for lean pork loin and you can enjoy oneof the most delicious Mexican soups ever created. How can we be denied such a hearty, flavorful, and easy-to-make bowl of goodness?

Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here

 

This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1 1/3 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/3 cups
  • Amount per serving Calories 200

  • Total Fat 4g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 360mg
  • Total Carbohydrate 20g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 21g
  • Potassium 520mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Ingredients

Ingredients

  • pork tenderloin (trimmed and cut into 4 pieces)
    1 1/2 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
    1/4 tsp
  • radishes (sliced)
    4
  • lime (cut into 6 wedges)
    1
Directions

Directions

  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.

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