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Jan 20, 2018
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RECIPES
Pozole
Serves
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October 2017

INGREDIENTS

Congealed braising liquids from pulled pork
Low-sodium chicken broth, as needed
1 cup pulled pork with onions (recipe here)
1 29-oz. can hominy, rinsed
1 15-oz. can pinto beans, rinsed
1 15-oz. can diced tomatoes
2 tsp. dried Mexican oregano
¼ tsp. table salt
1/8 tsp. red pepper flakes
1/8 tsp. chile powder
Chopped red onion, cabbage and radishes, cilantro, tortillas and lime wedges, for serving

PREPARATION

• Spoon the congealed braising liquids, avoiding the fat as much as possible, into a measuring cup. Add enough low-sodium chicken broth to make 6 cups.
• Pour the liquids into a large saucepot and add the pulled pork and onions, the hominy, pinto beans, the tomatoes and their liquid, oregano, salt, red pepper flakes and chile powder.
• Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the pork is heated through, about 15 minutes. Taste and adjust seasonings.
• Serve with chopped red onion, cabbage and radishes, cilantro, tortillas and lime wedges.

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