Mexi-Cajun Pozole

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READY IN: 6hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Alternate method: Cook pozole in a Dutch oven, covered at 350º for 1 hour to 1 1/4 hours.
  • Heat oil in a heavy pan. Sear the meat on all sides for about 10 minutes. Remove pork and set aside.
  • In same pan, sautè the onions for 2 minutes. Add the garlic and sautè 1 minute. Transfer the onion and garlic to a large crock pot.
  • Cut up the meat into large chunks and place in the crock pot along with the tomatoes, Cajun seasoning, red pepper flakes, oregano, cumin, stock and hominy.
  • Cook on LOW for 6 hours.
  • Before serving, add salt and pepper and adjust other seasonings if necessary.
  • Arrange the garnishes on a serving platter and pass around. Serve with warm corn tortillas.
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