Local Dish: Andouille & Pulled Pork Pozole Verde

Brian Shrader and Ag Department's Lisa Prince show us some great dinner ideas using North Carolina foods. This week, a taste of Mexico with NC pork! With Avocado oil, green chilies, garlic, onion, andouille sausage and pulled pork, chicken stock, chick peas, salsa verde and recaito, it's a flavorful dish bursting with zesty spices. Add a little cilantro-red pepper powder, cumin, garlic powder, white pepper and even pork rinds for a little crunch!