Pork Pozole Rojo

Pork Pozole Rojo
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ½ cup butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (about 1 ½ teaspoons)
  • 4 cups chicken broth
  • 1 can (15 ounces) mild red enchilada sauce
  • 1 can (10 ounces) original flavor diced tomatoes and green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon dried crushed red pepper
  • 1 can (15 ounces) hominy, drained and broken apart
  • 2 cups shredded cooked pork 
  • 1 large lime, cut in wedges
  • 4 large radishes, thinly sliced
  • 1 medium avocado, sliced
  • 1 bunch cilantro, leaves only

Directions

  1.  In a Dutch oven over medium-high, melt butter. Add onion and garlic. Cook until onion is tender.
  2. Add chicken broth, enchilada sauce, tomatoes and green chilies, salt, cumin, chili powder, oregano, black and red pepper. Bring to a boil.
  3. Stir in hominy and pork. Reduce heat to medium and simmer 30 minutes.
  4. Pour into bowls and top with lime, radishes, avocado and cilantro.

 Serves: 8-10

 Test Kitchen Tips: For easy meal planning, prepare the pork in a slow cooker. Reserve remaining pork for other meals. To use a slow cooker instead of bringing mixture to a boil and simmering, place cooked onion and all other ingredients except toppings in slow cooker crock. Cook 3 to 4 hours on HIGH or 6 to 8 hours on low. Add toppings as listed above.

 

 

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