HEARTY POZOLE

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
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 lbs
Vegetable oil
2 tbsp
Onions, peeled, 1/2-inch diced
2 cups
Vegetable oil
2 tbsp
Ham or beef stock
9 cups
White hominy
5 cups
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

Directions

  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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