Some of our team members have shared their favorite family recipes for National Hispanic Heritage Month. Try Administrative Assistant Claudia Avitabile’s homemade pozole for a tasty and hearty meal.
Grand Mama Roca’s Pozole
Servings: 12 Total Time: Approximately 2-2 1/2 hrs
Ingredients:
Preparation:
1 pork roast (3-5 lbs) trimmed (or a Boston Butt Pork Shoulder)
2 cups chopped onion
4 garlic cloves (minced)
1 ½ cup chopped roasted Anaheim Chiles (can or fresh)
2 tbls New Mexico chile powder
2 tsp ground coriander seeds
2 tsp ground cumin
2 tsp dried oregano
¾ tsp salt
2-3 cans 29 oz white hominy, drained
2-3 cans 14 ½ oz fat-free, less sodium chicken broth (29 or 43.5 oz)
2-3 cans 14 ¼ oz low-salt beef broth
Heat a Dutch oven over medium high heat.
Add pork and cook 2 mins on each side or until browned.
Add onion and garlic; sauté 2 mins.
Stir in chiles and next 8 ingredients.
Bring to a boil; cover, reduce heat and simmer 1 ½-2 hours or until pork is tender.
