southwestern pork pot roast
southwestern pork pot roast with boneless pork shoulder, canola oil, salt, pepper, enchilada sauce, white onion, small red potatoes, hominy, queso fresco, cilantro sprigs
boneless pork shoulder, canola oil, salt, pepper, enchilada sauce, white onion, small red potatoes, hominy, queso fresco, cilantro sprigs
- 3.0 pound boneless pork shoulder
 - 1.0 tablespoon canola oil
 - salt
 - pepper
 - 19.0 ounce enchilada sauce
 - 1.0 white onion
 - 12.0 ounce small red potatoes
 - 15.0 ounce hominy
 - 0.2 cup queso fresco
 - cilantro sprigs

- 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 pound boneless pork shoulder
- 1.0 tablespoon canola oil
- salt
- pepper
- 19.0 ounce enchilada sauce
- 1.0 white onion
- 12.0 ounce small red potatoes
- 15.0 ounce hominy
- 0.2 cup queso fresco
- cilantro sprigs

 ### Assistant: The ingredients you'll need are:
- 3.0 pound boneless pork shoulder
- 1.0 tablespoon canola oil
- salt
- pepper
- 19.0 ounce enchilada sauce
- 1.0 white onion
- 12.0 ounce small red potatoes
- 15.0 ounce hominy
- 0.2 cup queso fresco
- cilantro sprigs


You can follows these steps to make the recipe:
- 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.
- .

