Disclaimer: This post is sponsored by H-E-B. I received promotional products to facilitate this post. All opinions are my own.
Have I told you all how much I love H-E-B? I do. It's my very favorite grocery store chain, and every time I go there I end up with everything on my list and THEN some without my bill ever going over $100 for two weeks or so of groceries.
Which is why I was THRILLED when they reached out to me to try some products they're featuring this August! There was a definite theme to their featured products: Hatch chile peppers. Being a Northerner, this is my first experience with hatch and so far it's been incredible. Don't forget to check out H-E-B's Great Pepper Pachanga going August 6–19 this month! Stores will have specials, recipes, and tons of pepper products.
For my first recipe, I decided to focus on the Central Market Hatch Pozole Soup. Pozole is a hominy based soup that’s popular in Mexico and the American Southwest. HEB/Central Market put a spin on the traditional recipe by adding a kick with hatch peppers. The soup heats up and is ready to go in just three minutes. Look for it in your local H-E-B Cooking Connection.
The label said it went well with pulled pork... and what do you know, I happened to have a box of HEB pulled pork! I decided it would go wonderfully baked in a flaky HEB pie crust, so Pozole Pork Pot Pie was born! (try to say that five times fast...)
Note: my fiancé, who supposedly hates leftovers, brought this to work every day the week I made it.
Pozole Pork Pot Pie
- 1 jar Central Market Hatch Pozole Soup
- 1 package HEB refrigerated pie crust
- 1 cup cooked and shredded pork
- 2 tbs corn starch + 2 tbs cold water
- 1 egg, whisked
- optional: 1 tsp chile pepper powder
-Preheat oven to 350 degrees F, or the suggested pie crust temperature.
-Press one circle of pie crust into the pie pan, trim off any excess that hangs off the sides. Put in oven while you prepare the rest*.
-Pour the pozole into a saucepan and warm through on medium heat. Add the pork and continue to cook until the pork has warmed through. Add chile powder, if desired.
-Add the cornstarch slurry and stir until thickened. You can add a bit more to thicken further, if desired.
-Take pie crust out of oven. Pour soup mixture into pie crust and top with second pie crust. Cut three holes in top of crust to vent.
-Brush egg over top of pie and bake until crust is golden brown, about 15-20 minutes.
*I cook the bottom pie crust a bit to keep it firm, I've noticed with certain pies, the bottom layer gets gummy or doesn't cook well. This ensures a firm lower crust.
For more information on the Great Pepper Pachanga, hatch green chiles, and everything HEB, click this link! http://bit.ly/WCU7Mg