Andouille and Pulled Pork Pozole Verde submitted by Domino Ireland of Raleigh won first place and $200 in the Tar Heel Double Pork Challenge sponsored by the North Carolina Pork Council.

Gail Fuller of Raleigh placed second and won $150 for Smoked Pig Shots.

Richard Garrett Strickland of Zebulon walked away with $100 and third place for Pork Bombs.

Andouille and Pulled Pork Pozole Verde

By Domino Ireland, Raleigh

Ingredients

2 tablespoons avocado oil

1 large yellow onion, finely chopped

4 garlic cloves, minced

1 can (4 ounces) of diced green chilies

4 andouille sausage links (12-ounce package), cubed into ¼ to ½ inch pieces

1 package (16 ounces) of cooked, real pit pulled pork, drained of any liquid (such as Brookwood Farms)

4 cups chicken stock

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons cumin

1 teaspoon white pepper

1 teaspoon jalapeno powder (or green chili powder)

2 cans (15.5 ounces) of garbanzo beans/chickpeas, drained and rinsed

1 jar (16 ounces) salsa verde

1 jar (12 ounces) Recaito by Goya

Salt and pepper to taste

What to Do

In Dutch oven, heat oil. Add onions, garlic and green chilies then sauté for about 2 minutes until the onions become translucent. Add the andouille sausage and pulled pork and stir to combine.  Next, add the chicken stock and bring to a boil. Reduce heat to a simmer, add the dry ingredients and garbanzo beans. While simmering, pour in the salsa verde and Racaito stirring to combine. Let simmer for 45 minutes to an hour. Allow to cool slightly and serve. Salt and pepper to taste.

Garnish with sour cream and cilantro (optional).

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