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