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Pork and Sweet Potato Pozole

  • Prep 15 min
  • Total 2 hr 45 min
  • Ingredients 17
  • Servings 16
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Ingredients

For the pozole:

4
lb pork loin
20
cups water
2
tablespoons salt
2
garlic cloves
2
dried ancho peppers, deveined and deseeded
2
dried pasilla peppers, deveined and deseeded
2
dried guajillo peppers, deveined and deseeded
1/2
cup flour for tortillas
2
teaspoons dried oregano
1
teaspoon ground cumin
1
can (9 oz) pozolero corn, drained
3
medium-sized sweet potatoes, peeled and cut into 1-in cubes

To garnish:

Lemon slices, as needed
Sliced radishes, as needed
Onion, finely chopped, as need
Fresh cilantro, finely chopped, as needed
Corn chips, as needed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
278.8
% Daily Value
Total Fat
14.7g
23%
Saturated Fat
5.0g
25%
Cholesterol
71.4mg
24%
Sodium
1001.0mg
42%
Total Carbohydrate
12.1g
4%
Dietary Fiber
2.2g
9%
Sugars
2.9g
Protein
23.8g
% Daily Value*:
Vitamin C
63.40%
63%
Calcium
5.10%
5%
Iron
8.30%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Save half of the pozole and let cool completely. Save it in a sealable container and freeze to enjoy it later.

Directions

  • 1 Cut the meat into 2-3 inch chunks. Place them in a large pot with 16 cups of water, add salt and garlic cloves, and bring to a boil. Cover the pot and let cook for 30 minutes, skim off the foam that forms at the top. Reduce heat to low and cook until the meat is tender (about 2 hours).
  • 2 Boil the dried peppers in a pot with 4 cups of water. Remove from heat and let them soak in the water until completely rehydrated. Blend the peppers and the water where they cooked along with the flour, oregano and ground cumin.
  • 3 Pour the blended pepper mixture into the pot with the meat. Carefully add the corn and sweet potatoes. Cover the pot and let cook on low heat for 30 minutes until the sweet potato is tender; adjust salt seasoning if needed. Remove from heat and let cool for 10 minutes before serving.
  • 4 Serve in large bowls and garnish with lemon and radish slices, chopped onion and cilantro. Serve with tortilla chips. Enjoy!

Pozole is a traditional Mexican dish that is always present during Posadas and today I bring you a super delicious recipe. Nobody can resist a delicious cup of this pozole made with tender chunks of pork meat, white corn and a seasoned broth made with three varieties of dried chili peppers, oregano and cumin. To give it a special seasonal touch, we’re adding colorful pieces of sweet potato. The natural sweetness of the sweet potato combines perfectly with the smoky flavor of the dried peppers. As my grandpa would say, it’s a broth that feeds the soul! Try it for yourself and make it for your family this holiday season.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

Pozole is a traditional Mexican dish that is always present during Posadas and today I bring you a super delicious recipe. Nobody can resist a delicious cup of this pozole made with tender chunks of pork meat, white corn and a seasoned broth made with three varieties of dried chili peppers, oregano and cumin. To give it a special seasonal touch, we’re adding colorful pieces of sweet potato. The natural sweetness of the sweet potato combines perfectly with the smoky flavor of the dried peppers. As my grandpa would say, it’s a broth that feeds the soul! Try it for yourself and make it for your family this holiday season.