Serves: 12
Total Calories: 196


2 pounds pork roast, cut into 1-inch cubes
2 to 4 tablespoons oils
2 to 3 cloves garlic, minced (optional)
1 (28-ounce) can whole tomato
1 (4-ounce) can chopped green chili
1 medium onion, chopped
hot chili sauce, to taste
salt, pepper, cumin and seasonings, to taste
2 (14 1/2-ounce) cans hominy

lime pieces (for pozolé and jicama)
jicama, cubed
radish, sliced
green onion, chopped
sour cream
grated cheese


Brown pork in olive oil in a 12-inch Dutch oven. Add remaining ingredients, except hominy. Bring to a boil and cook for several hours, stirring occasionally. Add water if needed. Add hominy last hour of cooking. Serve and top with condiments.

Nutritional Facts:

Serves: 12
Total Calories: 196
Calories from Fat: 60

This Pozolé recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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