Pork Pozole & Cornbread (Make Ahead)

Dinner

Ingredients 10 servings

Pork Shoulder, prefrozen 3.0 pound(s)

Baked Tofu 5.0 package(s)

White Hominy (15 oz cans) 2.0 can(s)

Diced Tomatoes with Green Chilies (15 oz) 1.0 can(s)

Chicken Broth 4.0 cup(s)

Vegetable Broth 4.0 cup(s)

Yellow Onions 1.0 whole

Garlic, minced 3.0 piece(s)

Pozole / Mexican Soup Seasoning 1.0 package(s)

Green Cabbage, shredded 1.0 whole

Limes, cut into wedges 2.0 whole

Shredded Mexican Cheese Blend 8.0 ounce(s)

Vegan Shredded Cheese 8.0 ounce(s)

Sliced Jalapeños 1.0 can(s)

Jiffy Cornbread Mix 2.0 package(s)

Gluten-Free Cornbread Mix 2.0 package(s)

Eggs (for cornbread) 2.0 whole

Liquid Egg Substitute 2.0 whole

Whole Milk 0.67 cup(s)

Non-Dairy Milk 0.67 cup(s)

Dietary Restrictions

Dairy Eggs Wheat / Gluten Pork Poultry

Recipe Instructions

PRE-TRIP PREP (MAKE AHEAD): At home, brown pork in a pot, add onion, garlic, broth, hominy, tomatoes, and seasoning. Simmer 1.5 hours until pork is tender. Cool and freeze in large zip-lock bags. Also make cornbread at home: mix and bake per package directions; cut into squares and wrap in foil. Freeze.

ON THE RIVER: Thaw pozole bag in cooler the day before use. Heat in a pot over camp stove until heated through (15–20 min). Reheat foil-wrapped cornbread on stove. Serve pozole topped with shredded cabbage, cheese, jalapeños, and lime wedges. Cornbread on the side.