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 Nestea finish
- 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
- 4 cups water
- 1 can (29 ounces) Mexican-style hominy, drained
cans (10 ounces each) enchilada sauce
- 1 can (7 ounces) diced green chiles
- 2 tablespoons MAGGI Instant Chicken Flavor Bouillon
- 2 teaspoons dried oregano,
- 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.
Yield: 6 servings
Reprinted with permission from
Nestlé® and meals.com.