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Southwestern Pork Pot Roast
- Active Time 10m
- Total Time 2h 25m
Made with tender pork shoulder, enchilada sauce and red potatoes, this Southwestern-inspired pot roast is a one-pot meal with serious flavor.
- 3 pound boneless pork shoulder, tied with kitchen twine if necessary
- 1 tablespoon canola oil, or other neutral-flavored oil
- Salt and pepper
- 1 19-ounce 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-ounce can hominy, drained
- 1/4 cup queso fresco, or other soft cheese, crumbled (optional)
- Cilantro sprigs, for garnish (optional)
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.
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.
Tips: You can find enchilada sauce in the ethnic or Latin section of most major supermarkets. You can find hominy in the canned vegetable or Latin section of most major supermarkets.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
380 calories; 15g total fat; 115mg cholesterol; 840mg sodium; 21g carbohydrates; 3g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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