Pork on the Plate

PORK POZOLE (POZOLE DE CERDO)

50 SERVINGS

INGREDIENTS

• 9 ½ lbs boneless pork shoulder (cut into 2” cubes) • 4 tsp salt

1 CUP /SERVING

• 2 tsp black pepper • 4 tbsp ground cumin • 4 tbsp vegetable oil • 5 medium onions (chopped) • 8 cloves garlic (minced) • 4 tbsp chili powder • 2 tbsp Mexican oregano • 2 tbsp smoked paprika

30 MINUTES PREP TIME

• 10 cups diced tomatoes (canned or fresh) • 10 cups green enchilada sauce (prepared) • 16 cups chicken broth (low-sodium) • 12 cups canned hominy (drained and rinsed)

INSTRUCTIONS

1. Preheat the oven to 325°F. 2. Season pork shoulder with salt, pepper and cumin. Cook pork shoulder 3-3 ½ hours until fork tender and has reached an internal temperature of 180°F (Pork shoulders are safe to eat at 145°F with a 3-minute rest; we recommend an internal temperature of 195°F to 205°F for optimal shredding). Pull pork and set aside. Let rest for 10-15 minutes. 3. In a kettle or large stockpot, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. 4. Add minced garlic, chili powder, cumin, oregano and smoked paprika. Stir and cook for 2-3 minutes until fragrant. 5. Add the diced tomatoes, green enchilada sauce, and chicken broth. Bring to a simmer. 6. Add the hominy and let the soup simmer for about 15 minutes to blend the flavors. 7. Stir in the pulled pork and let it simmer for another 10-15 minutes to heat through and allow the flavors to combine. 8. Garnish options: Shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and tortilla strips.

3-4 HOURS COOK TIME

3.5-4.5 HOURS TOTAL TIME