Southwestern Recipes
Mexican Pozole
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.
Ingredients
- 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 Flavor Bouillon
- 2 teaspoons dried oregano, crushed
- 1/2 cup chopped cilantro
- 8 radishes, finely chopped
Instructions
- 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
Recipe and photo used with permission from: Nestlé® and meals.com