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Recipes
Charred Pepper Pozole
8 servings
1 hour, 30 minutes total (Active 30 minutes)
Ingredients
  • 1 ½ large white onions, divided
  • 1 package tri-colored bell peppers
  • 2 large poblano peppers
  • 1 jalapeño pepper
  • 4 tablespoons canola oil, divided
  • 20 oz fresh chorizo sausage links
  • 1 tablespoon sazón con achiote seasoning
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons minced garlic
  • 2 (15.5 oz) cans Bush’s Best White Hominy
  • 4 cups reduced sodium chicken stock
  • 1 (28 oz) can fire roasted crushed tomatoes
  • 1 cup red enchilada sauce
  • 1 bunch fresh cilantro
  • 2 radishes
  • 3 limes, divided
  • 4 oz Gayo Azul Cotija Cheese
  • ½ cup Mezzetta Sliced Tamed Jalapeño Peppers Medium Heat
  • 1 (10 oz) bag Fresh Express Angel Hair Coleslaw
  • 1 cup crema (or sour cream)
Steps
  1. Preheat grill (or grill pan) on medium. Cut 1 onion into 1-inch slices; halve bell peppers and remove seeds. Coat onion slices, bell peppers, poblano and jalapeño peppers with 2 tablespoons oil.
  2. Remove chorizo from casings and flatten each link into a thin patty (wash hands). Arrange chorizo patties, sliced onions, bell peppers, poblanos, and jalapeño on grill; cook 4–6 minutes on each side until all peppers and onions are charred and chorizo is 160°F. Remove all from grill and set aside to cool. Coarsely chop charred vegetables and chorizo; set aside.
  3. Preheat large Dutch oven on medium; add remaining 2 tablespoons oil, sazón, ancho powder, and cumin. Cook 1 minute, stirring occasionally, until spices are slightly cooked. Stir in chopped vegetables, chorizo, and garlic; cook 1 more minute, stirring occasionally, until heated through.
  4. Drain and rinse hominy. Stir into pot: chicken stock, crushed tomatoes, enchilada sauce, and hominy; bring to simmer. Cover Dutch oven and simmer 45 minutes.
  5. Meanwhile, coarsely chop cilantro, and remaining ½ onion (1 cup). Thinly slice radishes on a mandolin; juice 1 lime (2 tablespoons) then slice remaining 2 limes into wedges. Grate cheese (½ cup). Drain pickled jalapeños.
  6. To serve, stir cilantro and lime juice into pozole until blended. Ladle pozole into serving bowls and garnish with coleslaw, radishes, jalapeños, crema, cotija, and lime wedges; serve.

Amount per ⅛ recipe serving: Calories 530, Total Fat 32g, Sat Fat 12g, Trans Fat 0g, Chol 80mg, Sodium 1700mg, Total Carb 39g, Fiber 7g, Total Sugar 13g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 6%, Calc 15%, Iron 15%, Potassium 15%