Traditionally served at Christmastime, posole (also pozole) is a thick, hearty soup originating from Mexico's Pacific Coast region. It consists of pork, broth, hominy, onion, garlic, and cilantro.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Protein: 27.2g
  • Carbohydrate: 18.2g
  • Cholesterol: 74mg
  • Iron: 2.4mg
  • Sodium: 770mg
  • Calories from fat: 19%
  • Fiber: 4.5g
  • Calcium: 51mg


  • Cooking spray
  • 1 pound pork loin, trimmed and cut into 1/2-inch cubes
  • 2 cups chopped onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15.5-ounce) can golden hominy, drained
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Chopped fresh cilantro


  1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 4 minutes or just until pork begins to brown, stirring constantly. Remove pork from pan; set aside.
  2. Place pan over medium heat. Recoat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add chili powder; cook 15 seconds. Add pork and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add hominy, cumin, and salt; simmer, uncovered, 20 minutes. Ladle soup into bowls, and sprinkle with fresh cilantro.
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