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20 minutes

Poblano-Pork Pozole

with Tortilla Strips & Creamy Avocado Purée

Cooking time

20 minutes




410 /serving

As much as we love preparing tacos or tortilla soup for dinner, we say it is time to up the ante when it comes to our Mexican culinary education. Enter our spin on pozole, a traditional stew made with hominy (a type of dried, treated corn kernels), pork and a tomato broth. Poblano peppers add a subtle kick without being too hot for spice-averse little ones, while creamy, cooling avocado-lime yogurt balances it all out. Serve with baked tortilla strips for the all-important crunchy element and a final squeeze of lime for brightness.

We will send you:

  • 510g Pork strips
  • 1 Lime
  • 3 Tomatoes
  • 1 Poblano pepper
  • 30g Vegetable demi-glace
  • 57g Avocado purée
  • 60ml Tomato paste
  • 425g Hominy (canned)
  • 100g Greek yogurt
  • 4 Wheat flour tortillas
  • 27g Pozole spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Gluten, Milk, Sulphites, Wheat

You will need:

Large pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
12 g
Saturated Fat
3 g
1020 mg
Total Carbs
42 g
6 g
36 g
9 g
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Mise en place
Zest and cut the lime into 6 wedges. Core and quarter the poblano lengthwise; thinly slice each strips crosswise (thoroughly wash your hands after this step–the pepper is spicy). Small dice the tomatoes. Drain and rinse the hominy. In a small bowl, combine the yogurt, avocado purée, the juice of 1 lime wedge and up to ½ the lime zest (to taste).
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Cook the pork
In a large pot, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅓ of the spice blend and S&P. Add to pot and cook, 2 to 3 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pot.
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Make the pozole
In the pot of fond, heat a drizzle of oil on medium-high. Add the poblano and cook, stirring occasionally, 2 to 3 minutes, until browned. Add the tomato paste and cook, 1 to 2 minutes, until dark brown; season with the remaining spice blend. Add the tomatoes, demi-glace and 2 cups of water. Cook, scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, until thoroughly combined. Add the hominy and bring to a boil. Once boiling, reduce the heat to medium and let simmer, 7 to 9 minutes, until slightly reduced. Off the heat, add the cooked pork and juice of 1 lime wedge; season with S&P and stir to combine.
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Make the tortilla strips
While the pozole cooks, in a large pan (nonstick if possible), heat a thin layer of oil on medium. Halve the tortillas, then slice into ½-inch-thick strips. Working in batches, add the tortilla strips to the pan and toast, stirring frequently, 1 to 2 minutes, until crispy. Transfer to a paper towel-lined plate and immediately season with as much of the remaining lime zest as you’d like and S&P.
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Plate your dish
Divide the finished pozole between your bowls. Top with as much of the creamy avocado purée and as many tortilla strips as you’d like. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.