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Pozole
Soup
   
Preparation: 5 min
Cook Time: 30 min
Yield: 4 Cups or more
Mexican soup with pulled Pork, Hominy, Cilantro in a
light chunky Tomato broth with a hint of Lime.

INGREDIENTS:
1 cup or more of pulled pork (no bbq sauce)
1 to 2 packets of GOYA ham concentrate
1 to 2 packets of GOYA tomato bouillon
1 small can of tomato sauce
1 can of hominy, drained (at least 12 oz or more)
2 to 3 limes, cut in half (or several squirts of Lime juice)
A handful of fresh diced cilantro
1-2 chicken or beef bouillion cubes
1 pound 12 oz (Italian) peeled Pear tomatoes (in sauce)

DIRECTIONS:
1. Either bake or charcoal grill/smoke the Pork Shoulder
or Butt.
PULLED PORK RECIPE HERE. After the Pork
is done, reserve a good cup or more of the Pulled Pork
(with no BBQ sauce). If you have an ethnic store that
makes CARNITAS (fried pork) for sale, purchase a good
sized handful, and trim the fat off.
It is easier to "pull"
pork when it is refrigerated or slightly frozen.
2. Put in a large pot, cover with water.
3. Add the drained Hominy and the packets of Tomato
Bouillion, Ham concentrate and Tomato sauce.
4. Rough cut the pear plum tomatoes, add them AND
the sauce it came in to pot.
5. Bring to boil, then simmer for 30 minutes or more.
Top with Cilantro and freshly squeezed Lime juice.
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