Pozole Soup

Pozole Soup

Nutrition

No nutrition information available.

Ingredients

7-1/2 lbsPork butt or shoulder, trimmed and cut into 1/2-inch pieces
5 tspKosher salt
2-1/2 tspBlack pepper, ground
1/3 cupVegetable oil
5 cupsYellow onions, peeled, cored, 1/2-inch dice
2-1/2 tspGarlic, fresh, minced
2 qts + 2 cupsSan Antonio Farms® Chunky Salsa
1-1/4 cupsGreen chilies, undrained, diced
2-1/2 tspCumin, ground
2-1/2 tspChili powder
5 cupsHominy corn

Procedure

  1. Season pork with salt and pepper.
  2. Heat oil in a large stock pot.
  3. Add seasoned pork; cook over medium-high heat for 5 minutes or until pork is browned on all sides.
  4. Add onion and garlic; cook for 5 minutes or until onion is tender.
  5. Add San Antonio Farms® Chunky Salsa, green chilies, cumin, and chili powder; bring to a simmer.
  6. Reduce heat; cover and cook for 1-1/2 to 2 hours or until meat is tender, stirring occasionally.
  7. Add hominy; cook until heated through.
  8. Serve with shredded cabbage, sliced radishes, and sliced jalapeño peppers on the side.

Yield: 24 Servings

Chef's Tip:

Optional Garnishes: Shredded green cabbage, sliced radishes, sliced jalapeño peppers.

Nutrition

No nutrition information available.

For questions or to place an order, click here to contact your Bay Valley Foods representative.

Pozole Soup

Pozole Soup

Ingredients

7-1/2 lbsPork butt or shoulder, trimmed and cut into 1/2-inch pieces
5 tspKosher salt
2-1/2 tspBlack pepper, ground
1/3 cupVegetable oil
5 cupsYellow onions, peeled, cored, 1/2-inch dice
2-1/2 tspGarlic, fresh, minced
2 qts + 2 cupsSan Antonio Farms® Chunky Salsa
1-1/4 cupsGreen chilies, undrained, diced
2-1/2 tspCumin, ground
2-1/2 tspChili powder
5 cupsHominy corn

Procedure

  1. Season pork with salt and pepper.
  2. Heat oil in a large stock pot.
  3. Add seasoned pork; cook over medium-high heat for 5 minutes or until pork is browned on all sides.
  4. Add onion and garlic; cook for 5 minutes or until onion is tender.
  5. Add San Antonio Farms® Chunky Salsa, green chilies, cumin, and chili powder; bring to a simmer.
  6. Reduce heat; cover and cook for 1-1/2 to 2 hours or until meat is tender, stirring occasionally.
  7. Add hominy; cook until heated through.
  8. Serve with shredded cabbage, sliced radishes, and sliced jalapeño peppers on the side.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

Optional Garnishes: Shredded green cabbage, sliced radishes, sliced jalapeño peppers.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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