Adobo Pork Pozole

Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
20

The comfort of a thick hearty soup with the spirit of the coast of Mexico. MINOR’S® Natural Gluten Free Chicken or Pork Base envelops white hominy, white onion, and carnitas while MINOR’S® Adobo Red Chile Adobo Flavor Concentrate adds a hint of spicy flavor.

Ingredients

1 gal Water
29 oz Hominy, canned, white, drained, rinsed
16 oz Pork, pulled or Carnitas, precooked
5.75 oz Onions, small dice
6.25 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
4.5 oz Minor’s® Gluten Free Chicken Base made with Natural Ingredients (6x1lb)

Steps

  1. In a soup pot, combine the water, hominy, pork, onions, Red Chile Adobo Flavor Concentrate and Chicken Base. Bring to a simmer. Simmer over medium heat for 20-30 minutes.

Additional Tips

Additional Tips

Garnish with shredded cabbage, tortilla chips, onions, scallions, oregano, lime, avocado, jalapeño, and cilantro. This recipe can also be made with MINOR’S® Pork Base.

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

FSD Resources