This recipe uses the shredded pork from No Waste Carnitas recipe and tortillas to make quesadillas.
Ingredients
1tspGrape Seed Oil
1tspButter
1/8wholeRed Onion (finely chopped)
2clGarlic (minced)
1/2wholeTomatoe (seeded and chopped)
1 1/2cChicken Stock
7ozPinto Bean (undrained)
7ozHominy (drained)
7 0.7ozCan Mexican Salsa Sauce (blended smooth wtih stick blender)
1tspOregano (dried)
1tspCumin
1/2tspChipotle Chili Powder
1tspChoulula Hot Sauce
7ozNo Waste Pork Carnitas (shredded)
LimeWedges
CilantroLeaves
Avocado
Cheddar
1tspButter
1/8wholeRed Onion (finely chopped)
2clGarlic (minced)
1/2wholeTomatoe (seeded and chopped)
1 1/2cChicken Stock
7ozPinto Bean (undrained)
7ozHominy (drained)
7 0.7ozCan Mexican Salsa Sauce (blended smooth wtih stick blender)
1tspOregano (dried)
1tspCumin
1/2tspChipotle Chili Powder
1tspChoulula Hot Sauce
7ozNo Waste Pork Carnitas (shredded)
LimeWedges
CilantroLeaves
Avocado
Cheddar
Preparation
- Heat oil and butter in pan over medium heat.
- Saute red onion for 5 minutes until soft.
- Add tomato and saute 2 minutes,
- Add garlic and saute 30 seconds, until fragrant.
- Add chicken stock, pinto beans, hominy, puréed tomatoes, oregano, cumin, chipotle chili powder and Choulula.
- Simmer sauce for 30 minutes, stirring occasionally.
- Add shredded pork and continue to simmer for 30 more minutes checking for seasoning (salt and pepper).
- Serve with garnishes and quesadillas.
Credits
Recipe is slightly modified from https://www.foxvalleyfoodie.com/mexican-posole-soup-recipe-with-shredded-pork/