Chef Bobby Buzz Pozole Collard Pilaf

½ C Red Bell Pepper Julienned 1 Inch Long
½ C. Thin Sliced Onions
1 Tbls Chef Bobby Buzz Espresso Rub™
6 C Chopped Collards Or Other Green
1  C Water
1\4 C Bacon Fat Or Olive Oil Base
2 C.  Hominy
2 C. Water
1\2 C. Braising Liquid From Short Ribs

  • Saute veggies in olive oil.
  • Add water, Chef Bobby Buzz Espresso Rub™, and braising liquid. 
  • Cook till greens are tender.
  • Add hominy and heat through.

Espresso Rub, 24oz.
Bottle/Shaker Top

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Espresso Rub
5 oz. Tin

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Espresso Rub
5 oz. Tins Three-Pack

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