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
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.