Pork Pozole Recipe

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Pork Pozole

Tricia Salazar

By
@raggeltagglebakerygirl

I've used Enchilada sauce in this recipe since my boys were small, because red chile was to hot for them and it gives it a better taste,but you may use red chile if you prefer.I also put that this recipe takes 6 hrs to cook, thats because I let it cook all day on low for tenderness in the meat.


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Rating:

Serves:

5

Prep:

25 Min

Cook:

6 Hr

Ingredients

1
pork picnic roast or a pork shoulder roast
1
club sized can of white hominey
1
large sweet onion chopped
1 1/2 tsp
salt
1 1/2 tsp
garlic salt
1 1/2 tsp
black pepper
2 can(s)
favorite enchilada sauce large can
1
head of cabbage chopped
4
bunches of raddishes chopped
4
bunches of green onions chopped
1
package of flour or corn tortillas or biollios rolls optional

Directions Step-By-Step

1
You will need a large stew pan, the bigger the better.Fill with hot water and add your pork roast.
2
Then you will add your sweet onion chopped to the pot,your salt, garlic salt and black pepper.
Cover and bring to a boil, then lower to a low heat and cover. You will need to check your water level through the day and make sure that it stays over the meat. You will be using this as a base for your stew.
3
Towards the end of your cooking time you will want to start to shreed the meat from the bone with two forks and remove the bone and discard in trash.Please do not give to your family pet, for this is not good for their tummy.
4
Then you will add your Enchilads sauce and can of Hominy with half the juice to pot. Stir and cover and cook about another 35 min.
5
Serve in nice big stew bowls and garnish with green onion, cabbage and raddishes. My family uses the tortialls or rolls for dipping if you choose.

About this Recipe

Course/Dish: Pork