Green Pozole Recipe - Allrecipes.com
Green Pozole Recipe
  • READY IN 5+ hrs

Green Pozole

Recipe by  

"This version of the traditional Mexican pork stew is made in a slow cooker with prepared chicken broth, salsa, canned green chilies, and, of course, hominy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
  2. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 hrs
  • READY IN 5 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2011

This was wonderful! I have some pretty fantastic posole soup makers in my family and this recipe could give them a run for their money. Very, very flavorful. I made it EXACTLY as the recipe instructed. Good & authentic tasting. This recipe has made it into the soup rotation file.

 
Most Helpful Critical Review
Sep 05, 2012

We did not care for this. Not only was it very bland when served, the meat was dry and it was visually unappealing. Only the addition of lots of hot sauce when drained made it editable. I followed the recipe and only cooked on low for 7 hrs. I should have known better than to cube pork and chicken and then cook for so long. Perhaps if the meat was left whole, it would have been juicy. Thanks for the recipe but we'll not make this again.

 
Jan 11, 2012

Followed it exactly with the exception of using chicken stock versus broth. - the Hormel Always Tender adds great flavor and IS tender. Garnished with shredded red cabbage, sliced radishes, onion, fresh jalapeno, cilantro, shreded cheese and fried corn tortilla strips. My teenage son really does not like soup and he had 2 bowls and wanted a 3rd. Hubby said outstanding and a "keeper." I love it because it is super easy. I do highly recommend the garnishes it just makes it extra special.

 
Oct 17, 2011

I used 2lb pork loin and browned it with garlic salt and pepper before putting it in the cooker. My family loved it!

 
Jan 05, 2012

Omitted the chicken and doubled the pork. We had this for Christmas Eve and LOVED it! The pork was just a regular one from the store's butcher shop, but was amazingly tender still. Will definitely be making again!!

 
Jan 20, 2012

I live in Mexico and I had another recipe for pozole and it was terrible, the hominy was to tough to chew. I tried this version and it was delicious and tasted like the restaurant around the corner besides. Used a mixture of pork and chicken, but went heavier on the chicken and lighter on the pork.

 
Mar 13, 2012

I made a couple of minor changes to this recipe... I left out the dried pasilla chile part, mainly because my kids aren't fans of super spicy and I didn't want to put another 1/2 hour into the prep time. I also subbed 2 lbs of pork instead of using chicken. I've always had pork posole and thought I'd stick with that. I cut up boneless pork chops because they were on sale, and they worked great! Otherwise, I followed the recipe and it was a big hit. I'll definitely be making this again.

 
Nov 22, 2011

This recipe is absolutely amazing. I used 2 pounds of pork and no chicken but otherwise I followed it exactly.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 916 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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