“Quick” Pozole Rojo

Pozole is a wonderful, hearty Mexican stew which features hominy and pork.  I call this recipe “quick” because the pork roast was already cooked ahead of time.  This is a fantastic way to use leftover roast!

“Quick” Pozole Rojo

Ingredients:

• Leftover pork loin roast (any pork roast will be fine)
• small can white hominy, drained
• half a medium sized onion, chopped
• dash of olive oil
• 1 Tbsp. butter
• 5 c. water
• 3 dried ancho chiles, seeded and deveined
• 3 tsp. chicken bouillon (or 3 bouillon cubes)
• 2 tsp. dried oregano
• 1 large bay leaf
• 1/4 tsp. pepper
• lemon juice
• hot sauce (optional)
• salt to taste

Cut leftover pork roast into cubes; set aside.
Soak anchos in hot water; drain and rinse rehydrated peppers.
Add dash of olive oil & butter to sauce pan; add onion & sautée several minutes. Add drained can of hominy & sautée another few minutes. Add water, bouillon, ancho chile pieces, pork cubes & dried spices to pan and mix well. Cook on low flame for about 30 minutes, stirring occasionally.  Taste your pozole and add extra salt, if needed.

Top with a squeeze of lemon juice and/or hot sauce, if desired.  The lemon really gives it a kick of flavor!