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Meal Part

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Ethnic Cuisines

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Classic Mexican Pozole (Stew)

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Nutrition Facts

Serving Size: 8 oz
Amounts Per Serving
Calories 160
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g %
Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 730mg 30%
Potassium 220mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 1g  
Protein 11g  
Vitamin A 8% Vitamin C 15%
Calcium 4% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 3 Quarts (12 Servings)
Serving Size: 8 oz


Amount Ingredients
2 Tbsp Vegetable Oil
1 1/2 cups Onion, Peeled, Medium Diced
1 Tbsp Fresh Garlic, Cloves, Peeled, Chopped
1 1/2 lbs Pork Shoulder, Trimmed, Large diced
1/2 tsp Ground Black Pepper
1 Tbsp Ground Chili Powder
1/2 Tbsp Ground Cumin
1/2 Tbsp Mexican Oregano Leaves
1 1/2 Quarts Water
2 Tbsp Custom Culinary® Master's Touch® Chicken Base
3 Tbsp Custom Culinary® Master's Touch® Ancho Flavor Concentrate
1 tsp Custom Culinary® Master's Touch® Chipotle Flavor Concentrate
1/2 cup Whole Green Chilies, Canned, Drained, Chopped
4 cups White Hominy, Canned, Drained, Rinsed

Recommended Products: 0117 Master's Touch® Chicken Base, 5204 Master’s Touch® Chipotle Flavor Concentrate, 5205 Master’s Touch® Ancho Flavor Concentrate


  1. In a 1 gallon soup pot, over medium high heat, sauté onions in vegetable oil for 2-3 minutes until translucent.
  2. Add garlic and sauté 20 seconds.
  3. Add pork and lightly sear.
  4. Add spices and toss with meat and onions.
  5. Combine water, Master's Touch® Chicken Base and Master's Touch®Ancho & Chipotle Flavor Concentrates; blend until dissolved. Add to meat mixture.
  6. Bring to a boil, reduce heat to medium and simmer for 60 minutes until pork is just tender.
  7. Skim the fat and skum that rises to the top as it cooks.
  8. Add green chilies and white hominy. Increase heat to medium high bring to a low boil ad cook additional 30-45 minutes. Adjust salt to your taste.

Chef's Tips

Traditional Garnish for Each Portion: Lime Wedges, Chopped Cilantro, Sliced Radishes, Shaved Green cabbage and Fried Tortilla Strips. Southwest Style – Substitute Master's Touch Ancho with Master's Touch® Southwest Flavor Concentrate

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