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Low Calorie and Healthy Pozole Mexican Hominy Stew Recipe

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Mexican pozole hominy stew





  • 8 oz. pork tenderloin, trimmed and cut into 1/2 inch cubes 
  • 1 large onion, chopped
  • 2 tsp. fresh garlic, minced
  • 1-14.5 oz. can reduced sodium chicken broth; divided use
  • 1 cup green tomato salsa (try Arriba or Hernandez brand)
  • 1-14.5 oz. can diced tomatoes, not drained
  • 1/2 cup green bell pepper, chopped
  • 2 tsp. chili powder
  • 1-15.5 oz. can yellow hominy, rinsed and drained
  • 1/8 tsp. dried oregano
  • Black pepper to taste
  • Green onion, thin sliced (garnish)
  • Cilantro, chopped (garnish)  


  1. Spray a medium-sized pot with non-stick spray. 
  2. Brown pork for approximately four minutes or until brown.
  3. Remove pork from pan and set aside.
  4. Spray pot again with non-stick spray. Sauté onion and garlic until translucent. When mixture begins to stick, add ¼ cup chicken broth and continue to cook.
  5. Add remaining chicken broth, green tomato salsa, diced tomatoes, bell pepper and chili powder. Simmer for five minutes.
  6. Add cooked pork, hominy, oregano and black pepper. Simmer until all flavors blend (approx. 10-15 minutes). Ladle into bowls and top with green onion and cilantro.

Nutritional Analysis
Calories: 169  
Sodium: 339 mg 

Recipe provided by Cooper Clinic Nutrition