Pulled Pork Pozole
A traditional Mexican inspired stew with tender pork, hominy and southwest spices!
Directions
Pulled Pork
1. Preheat oven to 325 degrees.
Trim off any large fat pieces from the pork and cut into fist sized pieces.
2. Season the pork on all sides with half of the salt and pepper mixture.
3. In a Dutch oven, warm 1 tablespoon olive oil over medium heat.
4. Add the pork to the pot and sear on all sides until brown. Around 3 minutes per side.
5. Add the yellow onion quarters to the pot around the pork.
6. Add 2 cups chicken broth to the pot and bring boil over medium heat.
7. Remove pot from stove, cover and place in the preheated oven. Cook for 2-3 hours.
8. Check the pork after 2 hours to see if the roast is easy to pull apart. If not, cook longer checking every 30 minutes until pork is tender enough to come apart with a fork.
9. Remove the Dutch oven and place the pork in a large bowl. With two forks, pull apart pieces until well shredded.
10. Pour some of the juices from the Dutch oven over the shredded pork and set aside. Pour remaining liquid into a measuring cup to use as broth later.
Pozole
1. In the same Dutch oven, heat olive oil over medium heat.
2. Add onion and sauté for 5-6 minutes until tender.
3. Add garlic and sauté for a minute until garlic is fragrant.
4. Stir in flour and chili powder. Sauté for 1-2 more minutes. Mixture will be dry.
5. Add 2 cups broth from the pulled pork, crushed, tomatoes, cumin, paprika, cayenne, salt and pepper. Stir together.
6. Bring mixture to a boil and then reduce heat to medium low. Keep stirring until mixture thickens.
7. Add chicken broth, shredded pork, chiles and hominy. Stir together.
8. Bring to a simmer over medium heat and cook uncovered for 10 minutes.
9. Remove from heat and stir in the lime juice and cilantro.
10. Serve with Cojita cheese, lime wedge and sliced radishes if desired.
Pulled Pork Pozole
Ingredients
- 2 pounds boneless pork shoulder or butt, cut into 2-inch pieces
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, quartered
- 2 cups chicken broth
- 1 1/2 cups pulled pork
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons chili powder
- 4 cups chicken broth (2 cups broth from pulled pork if desired)
- 1 can crushed, (14 oz) tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 can green chiles (4 oz), diced
- 1 can hominy (15oz), rinsed
- 1/4 cup lime juice
- Fresh cilantro, chopped
- Radishes, cojita cheese and limes as topping.
Instructions
- Preheat oven to 325 degrees. Trim off any large fat pieces from the pork and cut into fist sized pieces.
- Season the pork on all sides with salt and pepper.
- In a Dutch oven, warm 1 tablespoon olive oil over medium heat.
- Add the pork to the pot and sear on all sides until brown. Around 3 minutes per side.
- Add the yellow onion quarters to the pot around the pork.
- Add 2 cups chicken broth to the pot and bring boil over medium heat.
- Remove pot from stove, cover and place in the preheated oven. Cook for 2 hours.
- Check the pork after 2 hours to see if the roast is easy to pull apart. If not, cook longer checking every 30 minutes until pork is tender enough to come apart with a fork.
- Remove the Dutch oven and place the pork in a large bowl. With two forks, pull apart pieces until well shredded.
- Pour some of the juices from the Dutch oven over the shredded pork and set aside. Pour remaining liquid into a measuring cup to use as broth later.
- In the same Dutch oven, heat olive oil over medium heat.
- Add diced onion and sauté for 5-6 minutes until tender.
- Add garlic and sauté for a minute until garlic is fragrant.
- Stir in flour and chili powder. Sauté for 1-2 more minutes. Mixture will be dry.
- Add 2 cups broth from the pulled pork, crushed, tomatoes, cumin, paprika, cayenne, salt and pepper. Stir together.
- Bring mixture to a boil and then reduce heat to medium low. Keep stirring until mixture thickens.
- Add remaining broth, shredded pork, chiles and hominy. Stir together.
- Bring to a simmer over medium heat and cook uncovered for 10 minutes.
- Remove from heat and stir in the lime juice and cilantro.
- Serve with Cojita cheese, lime wedge and sliced radishes if desired.
Notes:
Calories
606.45Fat (grams)
40.56Sat. Fat (grams)
13.83Carbs (grams)
17.75Fiber (grams)
3.14Net carbs
14.60Sugar (grams)
6.45Protein (grams)
42.03Sodium (milligrams)
1895.70Cholesterol (grams)
151.28