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