Leftover Pork Pozole Bowl
Give leftover pork roast a complete makeover with this pozole-style rice bowl recipe. Salsa verde and hominy convert the pork's flavor and texture into a quick and satisfying Mexican meal!
Ingredients
- 3-4 cups leftover, shredded pork roast
- 1 tablespoon avocado oil
- 2-3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano crushed
- 16 ounces tomatillo salsa or salsa verde
- 15 ounce can hominy rinsed and drained
- fresh cilantro or chopped green onions
- Fresh Lime Wedges
- Fresh Jalapeno Slices optional
- pickled or fresh radishes optional
- sour cream optional
- 3-4 cups prepared white rice
Instructions
- Remove leftover shredded pork from refrigerator and allow to rest at room temperature for 30 minutes.
- Heat oil in a large skillet over medium-low heat. Add garlic, cumin and Mexican oregano, stirring to heat through and flavor the oil.
- Add the pork, tomatillo salsa, and hominy, gently stirring until hot.
- Serve over rice and squeeze fresh lime juice over the top. Garnish with additional lime wedges, cilantro or green onions, jalapeño slices and sour cream, according to personal preferences.