{"id":39844,"date":"2017-10-01T04:00:00","date_gmt":"2017-10-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/pozole-17368765\/"},"modified":"2025-01-09T09:02:11","modified_gmt":"2025-01-09T09:02:11","slug":"pozole-17368765","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/pozole-17368765\/","title":{"rendered":"Pozole"},"content":{"rendered":"

INGREDIENTS<\/h2>

Congealed braising liquids from pulled pork
Low-sodium chicken broth, as needed
1 cup pulled pork with onions (recipe here<\/a>)
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<\/p><\/div>

PREPARATION<\/h2>

• 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.\n

• 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.<\/p>

• 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.<\/p>

• Serve with chopped red onion, cabbage and radishes, cilantro, tortillas and lime wedges.<\/p> <\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

6 to 8 servings<\/p>\n","protected":false},"author":145,"featured_media":0,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"6 to 8 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