Pork Butt Dinner 5! Green Pozole Life Hack

Ingredients

• 3.5 cups Shredded Pork (leftover pork butt, shredded)
• 1 can (15 oz) Hominy (drained and rinsed)
• 1 cup Green Tomatillo Sauce (leftover sauce, can be homemade or store‑bought)
• 4 cups Chicken Broth (made with Better Than Bouillon chicken base)
• 1 tsp Salt (to taste)
• 1 cup Cabbage (shredded, white cabbage)
• 0.5 cup White Onion (diced)
• 0.5 cup Radishes (sliced)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 piece Jalapeno (sliced, optional for heat)
• 2 tbsp Cilantro (chopped, optional)

Instructions

1. Shred the leftover pork

   Take the cooked pork butt and use two forks to pull apart into bite‑size shreds, about 3‑4 cups.

   Time: PT5M

2. Rinse the hominy

   Open the can of hominy, pour into a strainer and rinse under cold water, then drain well.

   Time: PT2M

3. Combine pork, hominy and tomatillo sauce

   Add the shredded pork, rinsed hominy, and 1 cup of green tomatillo sauce into the crock pot. Stir to distribute evenly.

   Time: PT3M

4. Add chicken broth

   Pour in 4 cups of chicken broth (made with Better Than Bouillon). Start with 2 cups, stir, then add the remaining 2 cups to reach desired consistency.

   Time: PT2M

5. Cook the soup

   Cover the crock pot. Set to Low and cook for 4 hours, or High for 1 hour if you need it quickly.

   Time: PT4H

6. Prepare fresh toppings

   While the soup cooks, shred 1 cup cabbage, dice ½ cup white onion, slice ½ cup radishes, slice jalapeno, chop cilantro, and squeeze 2 tbsp lime juice.

   Time: PT10M

7. Season the soup

   When cooking time is done, taste the soup and add salt as needed, stirring gently.

   Time: PT2M

8. Serve

   Ladle hot soup into bowls and top with prepared cabbage, onion, radishes, jalapeno, cilantro and a drizzle of lime juice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g