Saturday, February 2, 2013

Pork Roast Day 2--Pozole Rojo

The day after I make a pork roast I always make pozole rojo.  At least, that has been the case this winter.  I haven't made chili once!  Because OMG pozole rojo!

This is a Jalisco style pozole, which does not contain chicken as most pozole recipes do.  Also, I only use 1/5 of a 6 LB pork roast which is less meat than most recipes call for so I stretch it with canned beans.  I usually use a mixture of navy beans and kidney beans, but any bean you are fond of could be used.


  • 6 slices of bacon
  • vegetable oil
  • 1 onion, sliced
  • A little bit of beer or wine
  • 1 28 oz can tomatoes with their juice
  • 1 tsp of garlic powder, or to taste
  • A handful of canned jalapenos, or to taste, or you could used a little bit of cayenne if you want less heat
  • Leftover gravy from pork roast day 1
  • Water
  • 2 cups or so of left over pork roast
  • 1 28 oz can hominy, drained
  • 1  16 oz can navy beans, drained
  • 1 16 oz can kidney beans drained
  • 2 tsp ground cumin
  • 2 tsp oregano (Mexican if available)
  • Salt and pepper to taste


  • In a large heavy bottomed pot, fry the bacon with a little vegetable oil on medium heat until it get crunchy and renders its fat.
  • Remove bacon and drain on paper towels.
  • Add sliced onion to the bacon fat and saute on medium heat until it is wilted and brown.
  • Add a splash of wine or beer and scrape the bottom of the pan to loosen up the brown stuff.

  • Add the onion to a blender along with the tomatoes, and garlic powder, jalapenos or cayenne. (Note, I had some leftover roasted potatoes and carrots from Day 1 that I also added to the blender.
  • Blend on high for a minute until you have a nice thick tomato sauce.

  • Add the sauce to the pot that you fried the bacon and onions in (or to a slow cooker if you want to let it cook all day).
  • Pour the left over gravy from Day 1 into the blender and add enough water to make a liter.
  • Blend on high for 30 seconds or so and you should have a nice brownish broth (if you want you can add a little bouillon or use broth instead of water).

  • Add this to the pot and you should have a nice reddish stew base.

  • Crumble the bacon and add it, the hominy, the left over pork, the beans and the spices to the stew.
  • Let it cook for a couple of hours to really let the flavors meld.
  • If you want to use a slow cooker cook for 4 hours on high and 6 to 8 hours on low.

You can serve this with cheese, avocado, lettuce, tomato, fried tortillas, limes, sour creams etc. in any combination.

You might become addicted.


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