Friday, May 3, 2013

On the Menu: Pozole Roja

Is there anything better than make-your-own meal options? As a kid, my favorite meal was tacos because it meant if the tomatoes were mealy, you only had to add a few and then cover them in cheese and sour cream. I also loved hot dogs and hamburgers. There's something about menu options (cheese, no cheese, onions, no onions, medium, well-done!). It means that Dad didn't get to choose the way you were eating your meal (too much mayo, Dad!). I feel the same way now even though I do choose each of my own meals in the first place. Some hold over from that childhood taco making still makes me excited about dinner. So, for a grown up soft-taco dinner, we're cooking slow-cooker pozole roja on the blog today! Full disclosure: Ben made this at home, took photos of it himself, and then I helped shred the cabbage and naturally, helped eat it and photograph the final results.

Slow-Cooker Pozole Roja Soft Tacos

2 tablespoons olive oil
1 (3lb) boneless pork loin roast cut into 1" cubes
1 28 oz. can enchilada sauce
2 cans white hominy, drained
1 medium onion
1 dried red chile
1/2 c green chilies, diced (use canned for ease)
3 tablespoons minced garlic
6-7 dashes Tapatio 
1/2 tsp cayenne pepper
2 tsps paprika
2 tsps oregano
1/2 a head of cabbage, shredded
2 carrots, shredded
1 lime, for garnish
Corn tortillas, warmed
Cilantro, for garnish
Kosher salt for garnish

Heat the oil in a skillet over high heat. Add the cubed pork, stirring until meat is just browned and smelling delicious, about five minutes.

Place the meat at the bottom of the slow cooker. Pour enchilada sauce over the meat, top with the hominy, onion, chilies, garlic, Tapatio, cayenne pepper, paprika, red chile and oregano. 

Cover and cook on low for about seven hours. When the pozole is smelling perfect, shred your cabbage and carrots (we use our KitchenAid mixer shredding attachments for this and it's awesome) together, making a blended bed of cabbage for the tacos. Warm tortillas on the stove and slice up limes and chop cilantro for garnishes. We used a bit of salt as a garnish, too! Serve with margaritas (like Ben's homemade carbonated margaritas above) and enjoy!

Modified from this recipe: Slow Cooker Posole


  1. Oh man this looks SO good! I really want to try it, and now I want a margarita;)

  2. I LOVE taco night! I also like a meal you put together yourself. I sometimes do a Mediterranean type meal night with pita, hummus, haloumi and various other toppings that's fun to put together.
    Penniless Socialite
    Link up your favorite outfit post of the week!

  3. haaa this has made me so hungry!! if i was any good at cooking i would post some cooking on my blog however i think i wil stick to attempting your recipes xxx

  4. Nice post :)

  5. Yum! I love making homemade pizza myself, but Mexican food is another favourite :)

  6. Bookmarked. I'm oging to make this soon. Sounds and looks amazing.

  7. Yummy this looks delicious! I need to get cooking soon haha


  8. Wow this looks amazing! Thank you for sharing the recipe :) I'm super full on my dinner but I could definitely still eat one of these! xxx

  9. I absolutely LOVE tacos and these look aaaaamazing! I'm getting hungry just looking at these photos :)

  10. I make this all the time but I'm hispanic , i don't usually make it like this nor do i make it as tacos it is usually soup .. :) this looks like a an easier alternative . i guess when you grow up with these foods anything else feels different . Liked your post :)

  11. Wow this looks so yummy!!!

    xx, V

  12. that looks amazing! I need to make!


  13. this food looks so good! great photos!

  14. These look so good my stomach is growling now!

  15. Okay, seriously, this looks amazingly yummy! You've made my tummy start grumbling. :)

  16. Oh man, gonna have to make this recipe! My husband loves posole,but I don't think he's ever had it in non-soup form. It looks so good!

  17. Looks tasty! Gotta love tacos :)


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