Ingredients
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1 Tbsp. ground cumin
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1 tsp. garlic powder
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1 tsp. smoked paprika
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1 - 2 lb. boneless pork shoulder (Boston butt)
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Kosher salt and freshly ground black pepper
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1/2 red onion, sliced
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1/4 cup McEvoy Ranch Lemon Olive Oil
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1/2 red onion, chopped
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3 garlic cloves, minced
- 2 plum tomatoes, diced
- 6 cups chicken stock
- 1-28 oz. can pinto beans, undrained
- 1-28 oz. can white hominy, drained
- 1-28 oz. can tomatoes with juices, blended until smooth
- 1 Tbsp. oregano, preferably Mexican
- 1 tsp. ground cumin
- Kosher salt and freshly ground black pepper
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Garnish
- Shredded cheddar or crumbled cotija
- Chopped fresh cilantro
- Lime wedges
- Warm tortillas
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2 Tbsp. McEvoy Ranch Jalapeño Olive Oil
Instructions
Preparation of Pork
Preheat oven to 275 F.
Mix cumin, garlic powder, and smoked paprika in a small bowl.
Rub spice mixture all over pork and sprinkle with salt and pepper.
Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of the pan.
Cover pan tightly and roast until meat is very tender, 5-6 hours.
Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. *Note: The pork can be made 2 days ahead. Cover and chill pork and juices separately.
Preparation of Pozole
Heat oil in a large pot over medium-low heat.
Add onion and saute until translucent, about 5 minutes.
Add garlic and cook, stirring often, until fragrant, about 2 minutes.
Add the diced fresh tomatoes and stir until softened, about 2 minutes longer.
Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 3 minutes longer for flavors to meld.
Season to taste with salt and pepper, adding reserved juices from roast pork, if desired.
Divide among bowls, garnish with shredded cheese, cilantro, lime wedges, and McEvoy Ranch Jalapeño Olive Oil. Serve with warm tortillas.
