My Pozole Roja is so easy to make and super delicious!
Ingredients and Variations
Ingredients: Pork shoulder, white onion, canned green chilis, red enchilada sauce, white hominy, water, chicken bouillon, Mexican oregano, chili powder, cumin, cayenne and salt.
Variations: Chicken can be used in place of pork if desired, use your favorite enchilada sauce, chicken or pork broth can be used instead of water and bouillon, Hot chillis can be added for heat if desired, cayenne can be left out if desired.
Ingredients
2-3 lbs pork shoulder cut into 1 inch cubes
1 pint red enchilada sauce
1 large white onion, chopped
30 oz white hominy, drained and rinsed well
1 1/2 tsp sea salt
1 tsp rounded, Mexican oregano
1/2 tsp ground cumin
2 tsp chili powder
1/4 tsp cayenne *optional
2 tsp onion powder
1 1/2 tsp garlic powder
4 pints broth or water + 1 Tbsp powdered bouillon
Directions
- preheat oven to 375°.
- Sprinkle pork with a teaspoon of salt and half teaspoon of pepper, toss to coat all, then bake at 375° for 30 minutes stirring at the halfway mark,
- Put par cooked pork into slow cooker along with the rest of the ingredients, set on low and cook for 8 hours or high for 4-6 hours.
- Serve with chopped cabbage, sliced radishes, chopped white onion, cilantro, avocado, queso fresco and a little crema or sour cream and enjoy with fresh tortillas.
