Posolequeso Burrito


  • 3 1/2 pounds shredded cooked pork
  • 12 3/4 cups drained canned white hominy
  • 1/2 bunch fresh cilantro, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 tablespoon chile paste
  • 1 teaspoon ground cumin
  • 1 teaspoon lemon pepper
  • 25 (10 inch) flour tortillas
  • 1 (16 ounce) package shredded Cheddar cheese


Combine pork, hominy, cilantro, oregano, garlic, chile paste, cumin, and lemon pepper on a flat-top grill or large skillet over medium heat; cook and stir until heated through, 10 to 15 minutes.

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Spoon pork mixture into each tortilla and top with Cheddar cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito; wrap in aluminum foil.