Carnitas Pozole Rojo
Hey my homecooking friends, today we’re making a quick and easy 1 pot Pozole Rojo. Pozole is a traditional Mexican stew, with hominy and a rich red Chile broth. It’s a really simple yet flavorful stew , that is served with lots of fresh toppings including onions, cabbage, and cilantro, that add amazing freshness and texture. It is typicaly made with chicken or pork, and today we’re doing pork, using some homemade carnitas we made yesterday in the slow cooker. We enjoyed them in some street tacos yesterday , and today we’re using the leftover meat for this delicious Pozole. This comes together super quick, making it a perfect weeknight dinner.
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 can hominy rinsed & drained
- 1 can Rotel Fire Roasted tomatos with green chilies
- 8-10 oz red enchilada sauce
- 8 cups water
- 1 heaping Tbsp Chicken Better Than Bouillon double if not using pork drippings
- 2 tsp dried oregano
- juice of 1 lime
- 1 lb cooked carnitas
- Carnitas juices & drippings optional
- white onion chopped
- radishes sliced
- cilantro chopped
- lime cut into wedges
- cabbage thinly sliced
- cotija cheese crumbled
Instructions
- Sauteé yellow onion and garlic in avocado oil until translucent, about 5 minutes.
- Add hominy, rotel tomatoes, enchilada sauce, pork drippings, water, better than bouillon, oregano, and lime juice. Cover and bring to simmer for 10- 15 minutes.
- Add Carnitas and return to simmer for 5-10 minutes longer to heat carnitas through.
- Serve stew and top with white onion, radishes, cilantro, lime wedges, cabbage, and cotija cheese.
Notes
We make this recipe using leftover homemade carnitas. If you are using store bought carnitas, and don't have the drippings from cooking them, simply add extra chicken bouillon. Enjoy!