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Pork Pozole

  • RG_PorkPozole
PREP: 20 minutes
COOK: 6 hours
SERVINGS: 6 to 8
Hominy is the backbone of this Mexican stew (pronounced po-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way it’s best garnished with cilantro, cheese and lime wedges and served with warm tortillas

Ingredients

1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
Kosher salt and black pepper, to taste
1 (2 pound) boneless pork shoulder, remove pork fat
1 medium red onion, chopped
2 medium carrots, peeled and finely chopped
2 garlic cloves, minced
4 cups low sodium chicken broth
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes Green Chilies
1 (14.5 ounce) can Redpack® Diced Tomatoes
1 (15 ounce) can white hominy, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 tablespoons fresh lime juice
Garnish: chopped avocado, chopped cilantro, lime wedges and crumbled queso fresco cheese
Serve with flour tortillas

Directions

  • In a small bowl combine cumin, paprika, oregano, 1½ teaspoons salt and 1 teaspoon black pepper. Coat pork with this mixture and then transfer to a 4 o 6 quart slow cooker. Add onion, carrots, chicken broth and garlic; stir to combine. Cover and cook until pork is tender, on low 6 to 7 hours or on high 4 to 5 hours.
  • Remove pork and shred with 2 forks and then mix back into slow cooker. Stir in tomatoes, hominy, beans, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper; cook for 20 minutes on high.
  • Serve the stew topped with avocado, cilantro, cheese and lime wedges and crumbled queso fresco cheese.

Nutrition

Calories: 290 | Fat: 9.0g | Trans Fats: 0g | Cholesterol: 80mg | Sodium: 880mg | Carbohydrate: 23g | Fiber: 5g | Protein: 28g | Vitamin A: 60% | Vitamin C: 15% | Calcium: 8% | Iron: 15%

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