Southwestern Pork Pot Roast Recipe | Yummly

Southwestern Pork Pot Roast

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Southwestern Pork Pot Roast

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  • 3 lb. boneless pork shoulder (tied with kitchen twine if necessary)
  • 1 Tbsp. canola oil (or other neutral-flavored oil)
  • salt
  • pepper
  • 19 oz. enchilada sauce (mild or medium red, OR 2 1/4 cups red enchilada sauce*)
  • 1 white onion (small, cut into 12 wedges, slice through the root end so that each wedge has a bit of the root holding it together)
  • 12 oz. small red potatoes (cut into 1/2-inch wedges)
  • 15 oz. hominy (drained*)
  • 1/4 cup queso fresco (or other soft cheese**, crumbled, optional)
  • cilantro sprigs (for garnish, optional)
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    1. Preheat the oven to 350 degrees F.
    2. 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.
    3. 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.
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