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.
Onion - slice through the root end so that each wedge has a bit of the root holding it together
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
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.
** Other soft cheeses like farmer's cheese or mild goat cheese.
Serving Suggestions:To kick up the heat in this pot roast, use hot enchilada sauce, add some cayenne powder or chili sauce along with the enchilada sauce, or add sliced chiles along with the onions and potatoes. Staying with the Southwestern theme, serve warm tortillas on the side.
Other side dishes could include roasted pumpkin or butternut squash, sauteed spinach, or a green salad with oranges and jicama.
Nutrition:Calories: 380 caloriesProtein: 37 gramsFat: 15 gramsSodium: 840 milligramsCholesterol: 115 milligramsSaturated Fat: 5 gramsCarbohydrates: 21 gramsFiber: 3 grams
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 362 (60%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 128.3mg||39 %|
|Sodium 1283.4mg||44 %|
|Potassium 706.3mg||19 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 18.7g|
|Protein 34.3g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 602
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