Leftover Pork Pozole
Leftover Pork Pozole
I mentioned several uses for the Sazón a couple weeks ago during my “rub of the week” post. As requested, I’m sharing my Pozole recipe. I smoked a pork loin and some fatties over the last weekend, and decided that south of the border flair was required since I already had plans for my leftovers; a nice pot of Pozole.
Pozole Ingredients:
- Boneless Pork sirloin or small butt roast.
- 1 large sweet onion, chopped.
- 2 Tbsp. fresh garlic minced or pressed.
- 5 oz. Green Chiles, chopped
- Oregano (to taste)
- Cumin (to taste)
- Parsley Flakes (to taste)
- 6 Cups Chicken Broth
- 15 oz Can Hominy (drained) [set aside for later]
I’m starting with the leftover pork (seasoned with the Sazón, slow smoked to perfection) – however, if you don’t have leftovers, I usually start with a 2 lb. boneless pork sirloin, or a butt roast. Season liberally with the Sazón and let it marinate in it’s own juices for 4-6 hours before cooking.
Cooking Instructions:
- Cut the pork into 1-2” pieces, then brown in 2 Tbsp of olive oil.
- Add onions and cook until they start to caramelize.
- Add Garlic and stir.
- Add ½ to 1 cup of the broth, and de-glaze the goodies from the pan.
- To this, add the other ingredients, and remaining broth.
- If starting with fresh pork, allow to cook 3-4 hours, until pork is very tender.
- If you are starting with leftover smoked meat, soup will be cooked within 2 hours.
- Once pork is tender, add hominy and allow to heat.
Adjust seasoning, and serve with warm tortillas.
I usually have shredded Monterey Jack ,and chopped Green Onions available for garnish.
Freeze what you don’t eat, and you have instant dinner for one of the cold, “I’m feelin’ lazy” days.
