Pozole, mexican cuisine

[Papito]

 

Pozole is a staple of New Mexican cuisine. This pork and hominy dish, rich in spiciness and flavor, will satisfy the hungriest skiers, sledders and skaters on the coldest of days. Tortilla chips, a green salad and a pitcher of tea finish the meal.

 

Mexican Pozole

1 tablespoon vegetable oil

2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces

3 medium onions, chopped

8 large cloves garlic, finely chopped

4 cups water

1 (29-ounce) can Mexican-style hominy, drained

2 (10-ounce) cans enchilada sauce

1 (7-ounce) can diced green chiles

2 tablespoons MAGGI® Instant Chicken Bouillon

2 teaspoons dried oregano, crushed

1/2 cup chopped cilantro

8 radishes, finely chopped

Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through.

Stir in water, hominy, enchilada sauce, chiles, bouillon and oregano; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 40 to 45 minutes or until pork is tender and stew thickens slightly.

Top with cilantro and radishes before serving.

Makes 6 servings