Bacon Red Pozole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, warming pozole rojo (red hominy soup) topped with crispy bacon and served with traditional toppings like cabbage, avocado, and lime. A hearty Mexican classic for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2-3 Ancho dried chiles
- 2-3 Guajillo dried chiles (or New Mexican)
- 6 slices bacon (a bit under 1/2 lb.)
- 1/2 small onion
- 3 cloves garlic
- 5 cups stock
- 1 can hominy (30 oz. size)
- 2 teaspoons Mexican oregano
- 1/4 teaspoon cumin
- pinch of ground clove (optional)
- pinch of cinnamon (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- finely chopped cabbage (tossed with lime juice)
- freshly chopped cilantro
- thin slices of jalapeno or serrano
- lime
- avocado
- radish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 2512mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1516mg
- Calcium
- 117mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.