Let's Cook Together Series: Costco + Carnitas Pork Pozole
I love all forms of pozole, but sometimes you don’t have enough time to slowly cook it. That’s where this 30-minute pork pozole saves the day!
Ingredients
FOR THE SHORT-CUT POZOLE VERDE:
- 1 tbsp. Olive Oil
- 1 Yellow Onion, peeled and chopped
- 1 Poblano Pepper, cored and chopped
- 4 Garlic Cloves, minced
- 1 tsp. Ground Cumin
- 4 oz. Diced Green Chilies
- 10 oz. Green Enchilada Sauce
- 6 cups Chicken Bone Broth or Stock
- 28 oz. Yellow or White Hominy, drained and rinsed
CARNITAS & SUGGESTED GARNISHES:
- 20 oz. Del Real Carnitas, (1/2 package)
- 2 cups Shredded Green Cabbage
- 1 Avocado, pitted and sliced (or guacamole)
- 1 cup Sour Cream or Greek Yogurt, divided
- 2 Radishes, sliced thin
- 1/2 cup Cojita Cheese Crumbles
- 6 Cilantro Springs, or more to taste, chopped
- 1 Fresh Jalapeno, sliced thin
- 1 tbsp. Dried Oregano
- 1 Lime, cut into 8 wedges
- Tortilla Chips or Tostada Shells, optional for serving
Instructions
- Preheat the oven to 400F. Microwave the 1/2 portion of carnitas (which is already separated) according to the packaged directions and then carefully transfer to a baking sheet, shredding apart the meat into smaller chunks. Bake for 10 - 15 minutes, or until the meat is starting to caramelize and browning around the edges.
- Meanwhile, drizzle the olive oil into a large stockpot over medium-high heat. Add the onion and poblano pepper and sauté for 5 - 10 minutes, or until the onion has softened.
- Add garlic and continue to sauté until fragrant, about 1 - 2 minutes.
- Next add the cumin, green chilies, enchilada sauce, and chicken bone broth or stock. Bring to a boil. Add hominy and then reduce to a medium-low simmer while you prep desired garnishes.
- Transfer the pozole to bowls and top with crispy carnitas and whichever garnishes you enjoy most.