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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. boneless pork shoulder (tied with kitchen twine if necessary)
- 1 Tbsp. canola oil (or other neutral-flavored oil)
- salt
- pepper
- 19 oz. enchilada sauce (mild or medium red, OR 2 1/4 cups red enchilada sauce*)
- 1 white onion (small, cut into 12 wedges, slice through the root end so that each wedge has a bit of the root holding it together)
- 12 oz. small red potatoes (cut into 1/2-inch wedges)
- 15 oz. hominy (drained*)
- 1/4 cup queso fresco (or other soft cheese**, crumbled, optional)
- cilantro sprigs (for garnish, optional)
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Directions
- Preheat the oven to 350 degrees 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.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium900mg38% |
| Potassium880mg25% |
| Protein42g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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