Tangy Pork Pozole

Name: Tangy Pork Pozole
Prep time: 21 min
Cook time: 24 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g pork shoulder; 150g lime; 1/2 cup corn; 1 cup white rice; 1 tsp ancho chile; 1 tbsp cumin; 2 tbsp queso fresco; 2 tsp cotija cheese; 1 tbsp olive oil; to taste salt and black pepper

A tangy Mexican pork shoulder pozole with lime and corn, finished with ancho chile, cumin and queso fresco, served over white rice.

Total time

45 min

Prep

21 min

Cook

24 min

Difficulty

easy

Cuisine

Mexican

Ingredients

500gpork shoulder

150glime

1/2 cupcorn

1 cupwhite rice

1 tspancho chile

1 tbspcumin

2 tbspqueso fresco

2 tspcotija cheese

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

486

Protein

36.4g

Fat

25.6g

Carbs

27.8g

Fiber

2.6g

Sodium

168mg

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