A classic iteration we grew up on. Pork shoulder stewed with our red pozole base makes for a soul-satisfying meal. In Mexico it’s not uncommon to find pig’s feet slowly simmering in pozole. Leftover shredded pork, however, works just fine. A solid array of flavorful condiments--cabbage, radish, cilantro and lime--makes this dish sing.
2 tbsp grapeseed oil
2 tsp garlic, minced
3 tbsp yellow onion, diced
1 tsp Mexican oregano, dried
1 cup slow cooked pork
1 jar (16 fl oz) Pozole to the People red soup base
Garnishes: 1 cup shredded cabbage, 2-3 thinly shaved radishes, 1/4 cup cilantro leaves,
1 lime cut into wedges
1. In a medium saucepan heat oil over medium heat. Saute garlic about 3 minutes, stirring occasionally to prevent burning. Next add onion and oregano and cook another 5 minutes to soften.
2. Increase heat to medium high. Add shredded pork and stir to combine with onion and garlic. Heat together for 5 minutes.
3. Pour jar of Pozole to the People into saucepan. Bring to a gentle boil and simmer covered for 10 minutes.
4. Ladle into individual bowls. Pile high with the assorted garnishes.
Note: To make this recipe in a slow cooker with whole pork shoulder replace the shredded pork with 1 pound browned pork shoulder and add an additional cup of stock or other flavorful liquid to the slow cooker.
Check manufacturer instructions for appropriate cooking times.
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