Pozole Mexican Pork & Hominy Stew Blue Ribbon Recipe
In a large bowl, mix cubed pork with the dry seasonings until evenly coated. Heat oil in a large skillet. In small batches, brown the pork in hot oil. Remove and set aside...
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Ingredients
- 3 1/2 - 4 pound(s) pork carnitas (butt or shoulder); 1-inch cubes
- 3 tablespoon(s) garlic powder with parsley
- - salt and pepper; to taste
- 1/2 teaspoon(s) seasoning salt
- 1/2 teaspoon(s) hot Mexican-style chili powder
- 1/2 teaspoon(s) ground chipotle chili powder
- 3 tablespoon(s) oil
- 1 medium yellow onion, diced
- 2 tablespoon(s) chopped garlic
- 1 28-oz can(s) El Pato enchilada sauce (red)
- 2 29-oz can(s) white hominy, drained
- 5 1/2 cup(s) beef broth
- 2 dash(es) Worcestershire sauce
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