Southwestern Pork Pot Roast
Serves: 8
Ingredients
- 3 pound Boneless Pork Butt, tied with kitchen twine if necessary
- 1 tablespoon canola oil, or other neutral-flavored oil
- Salt and pepper
- 1 19-oz can enchilada sauce, mild or medium red, OR 2 1/4 cups red enchilada sauce
- 1 small white onion, cut into 12 wedges (slice through the root end so that each wedge has a bit of the root holding it together)
- 12 ounces small red potatoes, cut into 1/2-inch wedges
- 1 15-oz can hominy, drained
- 1/4 cup queso fresco, or other soft cheese, crumbled (optional)
- Cilantro sprigs , for garnish (optional)
Details
Product:
Pork ButtMeal Course:
DinnerDish Type:
EntréePreparation
- Preheat the oven to 350° F.
- Meanwhile, season the pork with salt and pepper. In an oven-ready skillet, braising pan, or Dutch oven large enough to comfortably hold the pork with the lid on, warm the oil over medium-high heat.
- Add the pork and cook until well-browned on all sides, 10 to 12 minutes. Transfer the meat to a plate or platter and set aside.
- Add the enchilada sauce to the skillet and bring to a boil, scraping up any browned bits (careful—it may splatter).
- Return the pork to the skillet, along with any accumulated juices, and return to a boil. Cover the skillet, place it in the oven, and cook for 1 hour.
- Turn the meat over and add the onion and potatoes to the skillet, submerging them in the liquid.
- Cover and cook until the vegetables start to soften, about 30 minutes.
- Add the hominy, cover, and cook until the pork is tender but not falling apart, the onion and potatoes are tender, and the hominy is heated through, about 15 minutes.
- Remove the skillet from the oven, set aside, letting the meat rest in the liquid for 15 minutes.
- Remove the meat from the skillet, remove the kitchen twine, if necessary, and slice the meat across the grain.
- Arrange on plates or a platter with the vegetables alongside. Drizzle with a little sauce. Sprinkle with the queso fresco and garnish with the cilantro, if using. Serve the remaining sauce at the table.
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