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Tangy Pork Pozole
A tangy Mexican pork shoulder pozole with lime and corn, finished with ancho chile, cumin and queso fresco, served over white rice.
Ingredients
Instructions
Season the pork shoulder and braise it over medium-high heat until well browned, about 8 minutes.
Add the corn, cooking until softened, about 3 minutes.
Stir in the ancho chile, cumin, queso fresco and cotija cheese for 4 minutes.
Cook the white rice separately and fluff with a fork.
Let the pork simmer for about 5 minutes so it becomes tender.
Fold in the lime just before serving.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
