Yield: 24 portions
Portion Size: 1 cup

Pulled Pork
Rosarita® Fire Roasted Tomato Salsa44300 11005 1 cup
Water 1 cup
Garlic cloves, peeled 20 ea
Lime juice, fresh 1/2 cup
Guajillo powder 1/4 cup
Onion powder 1 tsp
Garlic powder 1 tsp
Cayenne pepper 1/2 tsp
Cumin 1/2 tsp
Pork butt 3-1/2 lb
Vegetable oil2 tbsp
Onions, peeled, 1/2-inch diced 2 cups
Vegetable oil2 tbsp
Ham or beef stock 9 cups
White hominy 5 cups
Rosarita® Fire Roasted Tomato Salsa44300 11005 2 cups
Chipotle peppers in adobo sauce, pureed 1 cup
Lime juice, fresh 1/4 cup
Salt 1 tbsp
Dried oregano 1 tsp
Bacon, cooked, crumbled 1-1/2 cups
Queso fresco 1-1/2 cups
Avocados, peeled, pitted, chopped for garnish  


  1. To make PULLED PORK: Combine Rosarita® Fire Roasted Tomato Salsa, water, garlic, lime juice, guajillo, onion and garlic powders, cayenne pepper and cumin in a bowl.
  2. Sear pork butt in oil in a large Dutch oven over medium-high heat until browned on all sides. Pour salsa mixture over pork.
  3. Cover and bake at 300°F for 3 hours or until pork is fork tender.
  4. Shred pork; reserve cooking liquid.
  5. To make POZOLE: Saute onion in oil in a stockpot for 5 to 7 minutes or until tender.
  6. Add stock, hominy, Rosarita® Fire Roasted Tomato Salsa, chipotles, lime juice, salt, oregano and pulled pork with reserved cooking liquid.
  7. Bring to a simmer; cook for 30 to 40 minutes.
  8. To make ONE PORTION: Serve 1 cup pozole in a 10-ounce bowl; garnish with 1 tablespoon bacon and queso fresco. Top with chopped avocado, if desired.
  9. CHEF'S NOTE: Concentrated ham stock base is available, but beef stock base can be used also.
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