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Pozole Rojo

Savor a classic Mexican soup with our Pozole Rojo pork recipe. Tender pork and fresh tomatoes are some of the ingredients that swim in a refreshingly tasty tomato bouillon.
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  • 1 1/4 lbs. pork butt, cut into 3/4-inch cubes
  • 2 Tbsp. vegetable oil
  • 1 white onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano leaves, crushed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) hominy, drained and rinsed
  • 1 cup water
  • 2 Knorr® Tomato Bouillon with Chicken flavor Cube(s)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Calories from Fat150
Total Fat17g
Saturated Fat3.5g
Trans Fat0g
Cholesterol65mg
Sodium1530mg
Total Carbs24g
Dietary Fiber5g
Sugars6g
Protein22g
Calcium6%
Iron15%
Vitamin C20%
Vitamin A10%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Season pork with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat and brown pork. Remove and set aside.
  • 2 Reduce heat to medium and heat remaining 1 tablespoon oil and cook onion about 4 minutes or until soft, stirring occasionally. Add garlic, cumin and oregano, and cook about 1 minute. Add pork and remaining ingredients. Bring to a boil. Reduce heat and simmer covered about 45 minutes or until pork is tender.
  • 3 Serve with chopped avocado, radish and lime wedges.