Pork and Mango Habanero Sausage Pozole

 
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Mango Habanero Sausage adds a sweet and spicy kick to this traditional Mexican soup.

SERVINGS
8
PREP TIME
15
MIN
COOK TIME
1
HR
30
MIN
TOTAL TIME
1
HR
45
MIN
DIFFICULTY
Medium
  • 1 lb boneless pork butt
  • 1 tablespoon carne asada seasoning mix or any good meat rub
  • 1 cup v-8 juice or spicy tomato sauce
  • 12 ounces Saag’s® Mango Habanero Sausage Cut into 1/2 slices
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh garlic chopped
  • 1 diced yellow onion
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon sea salt
  • 1/2 teaspoon dried oregano
  • 2   29 oz can white hominy
  • 1 cup canned green chilies diced
  • 2 cups julienne savoy cabbage or napa
  • 1 oz fresh cilantro chopped
  • 2 diced jalapeño peppers (optional)
  1. Rub seasoning mix on pork butt and place in a pot with tomato juice and 1 cup chicken broth.
  2. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. When tender, remove pork and reserve liquid. When pork is cool enough to handle,  pull apart to shred.
  3. Heat olive oil in a large stock pot.
  4. Add Mango Habanero Sausage, onion, garlic, chili powder, cumin and oregano; cook and stir 5 minutes.Add remaining 3 cups chicken stock; bring to a boil, then reduce heat, cover and simmer 45 minutes.
  5. Add reserved cooking liquid and shredded pork to pot along with hominy and green chilies; cover and simmer 10 minutes. Stir in cabbage. Serve garnished with chopped cilantro.

Pairs with a light style Mexican beer.