Pozole rojo recipe

Ingredients

1 1/4 lbs pork butt cut into 3/4-inch cubes
2 Tbsp vegetable oil
1 white onion chopped
2 cloves Garlic finely chopped
1/2 tsp ground cumin
1/2 tsp dried oregano leaves crushed
1 tomatoes diced
1 can (15 oz.) hominy drained and rinsed
1 cup Water
2 cubes Knorr® Tomato Bouillon with Chicken flavor Cube(s)

65 min

Directions

1. Season pork with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat and brown pork. Remove and set aside.
Reduce heat to medium and heat remaining 1 tablespoon oil and cook onion about 4 minutes or until soft, stirring occasionally. Add garlic, cumin and oregano, and cook about 1 minute. Add pork and remaining ingredients. Bring to a boil. Reduce heat and simmer covered about 45 minutes or until pork is tender.
Serve with chopped avocado, radish and lime wedges.
Tips:
For a quicker meal: substitute cooked, shredded pork, chicken or beef for the pork cubes and stir into onions after they are softened. Add remaining ingredients and simmer 5 minutes or until heated through.
For a lower fat meal: substitute 1-1/4 pounds pork tenderloin for pork butt and reduce cook time to 10 minutes or until pork is done.

recipe, side dish, pozole, rojo March 20, 2018 07:05

Author https://hungryforever.com/recipe/...