Pozole Rojo

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 tasty tomato bouillon.
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  • 55 mins

    Cooking Time

  • 10 mins

    Prep Time

  • 4 People

    Serves

  • 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® Bouillon Cubes Tomato With Chicken Flavor

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 340.0
Calcium (g) 6.0 %
Carbohydrates (g) 24.0 g
Cholesterol (g) 65.0 mg
Fat (g) 17.0 g
Fiber (g) 5.0 g
Iron (g) 15.0 %
Protein (g) 22.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 1530.0 mg
Sugars (g) 6.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Tips: For a quicker meal: substitute cooked, shredded pork, chicken or beef for the pork cubes and stir into onions after they are softened. Add remaining ingredients and simmer 5 minutes or until heated through.

For a lower fat meal: substitute 1-1/4 pounds pork tenderloin for pork butt and reduce cook time to 10 minutes or until pork is done. 

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