Got to Be NC
Recipe by: Lisa Prince

Andouille & Pulled Pork Pozole Verde

Domino Ireland won the North Carolina Tar Heel Double Pork Challenge with this delicious and hearty recipe. Top this soup with some pork rinds and you have a Triple Pork dish.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour
Meal Type: Entree
NC Ingredients: onion, garlic, pork

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Ingredients

2
Tbsp. avocado oil
1
large yellow onion, finely chopped
4
garlic cloves, minced
1
can (4 oz.,) of diced green chilies
4
andouille sausage links (12 oz. package), cubed into ¼ to ½ inch pieces
1
package (16 oz.) of cooked, real pit pulled pork, drained of any liquid (such as Brookwood Farms)
4
cups chicken stock
2
Tbsp. onion powder
2
Tbsp. garlic powder
2
Tbsp. cumin
1
tsp. white pepper
1
tsp. jalapeno powder (or green chili powder)
2
cans (15.5 oz.) of garbanzo beans/chickpeas, drained and rinsed
1
jar (16 oz.) salsa Verde
1
jar (12 oz.) Recaito by Goya
Salt and pepper to taste
Garnish with sour cream and cilantro (optional)

Directions

In Dutch oven, heat oil. Add onions, garlic and green chilies then sauté for about 2 minutes until the onions become translucent. Add the andouille sausage and pulled pork and stir to combine.

Next, add the chicken stock and bring to a boil. Reduce heat to a simmer, add the dry ingredients and garbanzo beans. While simmering, pour in the salsa Verde and Recaito stirring to combine. Salt & Pepper to taste.

Let simmer for 45 minutes to an hour. Allow to cool slightly and serve. Garnish optional.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.