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Summer Pozole Potatoes

Braised shredded pork layered within a savory casserole of rich potatoes, spicy jalapeño, shaved cabbage and crispy tortillas.

Yield: 27, #8 scoop servings
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Summer Pozole Potatoes


1  carton BAF Scalloped Potato Casserole
2  each Onions, thinly sliced
4  each Tomatoes, plum, chopped
4  each Jalapeños, small diced
4 1/4  qt Boiling water (190?-212?)F
2  lb Pork butt, raw, boneless, shaved
1/2  head Cabbage, shaved
4  cups Pico de gallo
5  oz Crispy tortilla strips
1/4  cup Canola oil


  1. Heat oil in a large pot, add onions, and cook, stirring occasionally, until onions are translucent, about 4 min. Stir in tomatoes and jalapenos, cook, stirring occasionally, about 3 min. Add water and bring to a boil. Remove from heat. Whisk in seasoning packets until thoroughly combined.
  2. Add half of the potatoes to the bottom of a 2.5-in deep, full-size, steamable pan. Top with pulled pork. Add remaining potatoes. Carefully pour onion mixture over potatoes.
  3. Bake in a convection oven at 350° F, uncovered, until potatoes are tender, about 45 min. Let rest 20 min in a steam table before serving. Serve individual portions topped with shaved cabbage, pico de gallo, and crispy tortilla strips.

Nutritional Information Per Serving

Calories - 330 Protein - 13 g SatFat - 3.5 g
Fat - 11 g Carbs - 44 g Fiber - 5 g
Iron - 8 % Sodium - 910 mg
Vitamin A - 8 %
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