Carnitas Pozole Rojo Recipe | Easy One Pot Mexican Stew with pork, hominy, & red chili broth

pork

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are generally less expensive and can be more flavorful.

chili peppers

🥗Healthier: fresh jalapeños

💰Cheaper: dried chili flakes

Dried chili flakes are often cheaper and can be used to adjust spice levels.

Prep garnishes: chop white onion, slice radishes, chop cilantro, thinly slice green cabbage.

Chop 3 cloves of garlic and 1 yellow onion.

Rinse and drain 1 can of hominy.

Prepare 1 can of Rotel fire roasted tomatoes with green chilies.

Use 1 can of enchilada sauce for chili flavor.

Prepare pork drippings by removing the layer of fat that settled on top.

Heat a large soup pot over medium heat and add 2 tablespoons of avocado oil.

Add chopped onions and garlic to the pot and sauté until onions are translucent, stirring frequently to avoid burning the garlic.

Add the rinsed hominy, can of Rotel tomatoes, enchilada sauce, pork drippings, and 8 cups of water to the pot.

Add 1 heaping tablespoon of chicken bouillon and 2 teaspoons of dried oregano.

Add the juice of 2 limes and stir to combine.

Cover the pot and bring to a simmer for about 15 minutes to let the flavors meld.

After 15 minutes, gently add the pre-cooked carnitas to the pot and let it come back to a simmer for a few more minutes to heat through.

Serve hot, garnished with sliced cabbage, chopped white onions, cilantro, sliced radishes, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary