Pork Pozole Rojo
A hearty Mexican stew — Braised pork and hominy cooked in a rich broth.
Serving suggestions: After heating your pozole, top with crunchy green cabbage, sliced spicy radish, fresh cilantro and lime.
Tomatillo, Onion, Garlic, Bay Leaf, Oregano, Cilantro, Salt, Chicken Broth, Chicken, Hominy
From frozen: Boil in bag until temperature reaches 165F degrees.
From thawed: Remove from bag and heat in a saucepan.
The Tamale Maker in San Francisco
Our partner, Alicia Villanueva, learned to make pozole as a child in Mazatlan, Mexico. Her abuelita and mother taught her everything they knew, teaching her not only her heritage, but what would become her livelihood.
When Alicia immigrated to the United States in 2001, she immediately started sharing her family's pozoles with as many people as possible. She worked hard to build her business, and now handmakes over thousands of bowls of pozole a week with a small staff of friends and family. Her hope for Move members –– "when you eat one of our tamales, we want you to feel like a part of our family.”