Classic Pozole

Name: Classic Pozole
Ingredients: 2 lbs boneless pork shoulder (Boston Butt); 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 dash salt & pepper; 1/2 onion, chopped; 2 tablespoons olive oil; 3 garlic cloves, minced; 6 cups chicken broth; 1 (28 ounce) can pinto beans, undrained; 1 (28 ounce) can white hominy, drained; 1 (28 ounce) can fire-roasted tomatoes, choppped; 1 tablespoon oregano; 2 teaspoons ground cumin; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon adobo sauce (more if you like spicy); Serve with; shredded cheddar cheese; fresh cilantro; lime wedge; chopped avocado

22 ingredients

7 steps

Ingredients

2 lbs boneless pork shoulder (Boston Butt)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 dash salt & pepper
1/2 onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
6 cups chicken broth
1 (28 ounce) can pinto beans, undrained
1 (28 ounce) can white hominy, drained
1 (28 ounce) can fire-roasted tomatoes, choppped
1 tablespoon oregano
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon adobo sauce (more if you like spicy)
Serve with
shredded cheddar cheese
fresh cilantro
lime wedge
chopped avocado

Directions

1

Rub pork with next four spices. Wrap in aluminum foil and cook on low in crock pot for 5 hours.
2

Let pork cook then shred and set aside.
3

In large pot, head oil and saute onion until translucent, about 5 minutes.
4

Add garlic, cook 2 minutes.
5

Add tomatoes, broth, beans, hominy, oregano, cumin, salt & pepper. Simmer 15 minutes.
6

Add pork and simmer another 15 minutes.
7

Serve in bowls and garnish with desired toppings.