HEARTY POZOLE
Yield Portion Size
1 cup |
Rosarita® Fire Roasted Tomato Salsa
|
1 cup |
Water
|
20 ea |
Garlic cloves, peeled
|
1/2 cup |
Lime juice, fresh
|
1/4 cup |
Guajillo powder
|
1 tsp |
Onion powder
|
1 tsp |
Garlic powder
|
1/2 tsp |
Cayenne pepper
|
1/2 tsp |
Cumin
|
3-1/2 lbs |
Pork butt
|
2 tbsp |
Vegetable oil
|
2 cups |
Onions, peeled, 1/2-inch diced
|
2 tbsp |
Vegetable oil
|
9 cups |
Ham or beef stock
|
5 cups |
White hominy
|
2 cups |
Rosarita® Fire Roasted Tomato Salsa
|
1 cup |
Chipotle peppers in adobo sauce, pureed
|
1/4 cup |
Lime juice, fresh
|
1 tbsp |
Salt
|
1 tsp |
Dried oregano
|
1-1/2 cups |
Bacon, cooked, crumbled
|
1-1/2 cups |
Queso fresco
|
Avocados, peeled, pitted, chopped for garnish
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Carbohydrate | 11 g | 4% |
Cholesterol | 47 mg | 16% |
Total Fat | 15 g | 24% |
Iron | 1 mg | 8% |
Potassium | 240 mg | 0% |
Calories | 245 kcal | 12% |
Sodium | 1151 mg | 48% |
Protein | 15 g | 28% |
Polyunsaturated Fat | 2 g | 11% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0% |
Dietary Fiber | 3 g | 12% |
Vitamin C | 8 mg | 13% |
Vitamin A | 827 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
-
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.
-
Step 3
Cover and bake at 300°F for 3 hours or until pork is fork tender.
-
Step 4
Shred pork; reserve cooking liquid.
-
Step 5
To make POZOLE: Saute onion in oil in a stockpot for 5 to 7 minutes or until tender.
-
Step 6
Add stock, hominy, Rosarita® Fire Roasted Tomato Salsa, chipotles, lime juice, salt, oregano and pulled pork with reserved cooking liquid.
-
Step 7
Bring to a simmer; cook for 30 to 40 minutes.
-
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.
-
Step 9
CHEF'S NOTE: Concentrated ham stock base is available, but beef stock base can be used also.
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