HEARTY POZOLE

Directions

1. Step 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. Step 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. Step 3

   Cover and bake at 300°F for 3 hours or until pork is fork tender.

4. Step 4

   Shred pork; reserve cooking liquid.

5. Step 5

   To make POZOLE: Saute onion in oil in a stockpot for 5 to 7 minutes or until tender.

6. Step 6

   Add stock, hominy, Rosarita® Fire Roasted Tomato Salsa, chipotles, lime juice, salt, oregano and pulled pork with reserved cooking liquid.

7. Step 7

   Bring to a simmer; cook for 30 to 40 minutes.

8. Step 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. Step 9

   CHEF'S NOTE: Concentrated ham stock base is available, but beef stock base can be used also.