Classic Pork Pozole with Green Chiles

1. 1

   Position the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

2. 2

   Arrange the peppers, cut sides down, on the prepared baking sheet.

3. 3

   Broil until the pepper skins are blackened and blistered, 5 to 8 minutes. Transfer the charred peppers to a bowl and seal tightly with plastic wrap. Let them steam as they cool, about 20 minutes. Remove the plastic wrap, then carefully peel off and discard the skins. Dice the peppers.

4. 4

   Heat olive oil in a large pot over medium-high heat. Cook and stir the onion and garlic in the hot oil until tender and fragrant, 5 to 10 minutes.

5. 5

   Stir the pork into the onion and garlic; cook and stir until the pork is browned, 5 to 10 minutes. Add the diced green chiles to the pork; cook and stir until fragrant, 5 minutes.

6. 6

   Add the white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper to the pork mixture. Bring to a boil and cook for 15 minutes; reduce the heat to medium-low and simmer until the flavors blend and the pork is tender, at least 1 hour.

• Calories 282.12 kcal Moderate
• Protein 18.22 g Good Source
• Carbs 25.98 g Moderate
• Total Fat 11.98 g Moderate
• Saturated Fat 2.63 g Moderate
• Trans Fat 0.04 g High
• Cholesterol 44.99 mg Moderate
• Sodium 721.44 mg High
• Fiber 5.45 g Moderate
• Sugar 3.28 g Moderate
• Added Sugar 1.88 g Low Source
• Calcium 75.41 mg Low Source
• Iron 5.2 mg Good Source
• Potassium 421.97 mg Low Source
• Vitamin A 66.14 mcg_rae Low Source
• Vitamin C 16.56 mg Moderate
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Onions 🧅