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.
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 6 Servings
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- Serving size
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1 1/3 cups
Ingredients
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pork tenderloin (trimmed and cut into 4 pieces)
- 1 1/4 lbs
- 567 g
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water (divided)
- 5 cup
- 5 cup
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onion(s) (quartered)
- 1
- 1
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fresh cilantro
- 6 sprigs
- 6 sprigs
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garlic (halved, divided use)
- 6 clove
- 6 clove
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bay leaves
- 2
- 2
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tomatillos (husked, rinsed, and quartered )
- 1 lb (about 6)
- 1 lb (about 6)
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serrano chiles (coarsely chopped)
- 3
- 3
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chopped fresh cilantro
- 1 cup
- 1 cup
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white hominy (rinsed and drained)
- 2 (15 oz) cans
- 2 (15 oz) cans
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salt
- 1/2 tsp
- 1/2 tsp
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radishes (sliced)
- 1
- 1
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lime (cut into 6 wedges)
- 1
- 1
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Directions
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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.
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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.
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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.
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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.
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Ladle the soup into 6 bowls. Top each bowl with a few radish slices and a lime wedge.