Estimated Times
Preparation Time: 20 mins
Cooking Time: 1 hr
Servings: 6
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 can
(29 ounces)
Mexican-style hominy, drained
2 cans
(10 fluid ounces each) enchilada sauce
1 can
(7 ounces)
diced green chiles
2 tablespoons
MAGGI Granulated Chicken Flavor 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.
Brenda from San Diego, CA
04/11/08
Rated:
TAsty!
I follow all the instructions. The only one thing that I added was 5 laurel leaves and it made it even better! I am Mexican and get to taste a lot of original pozoles, but this one is the tasties of them all!
Dee
09/14/07
Rated:
Authentic Taste
I was skeptic but, didn't have time for the "from scratch" version of Pozole. This was so good I felt like I cheated, and I did. This is the recipe I'll use from now on. We like it spicy, think next time I'll use the hot enchilada sauce and hot green chilies. I added cayenne and hot sauce to it and that worked well.
Michell H. from Simi Valley, CA
03/19/07
Rated:
Easy
I have made pozole from scratch and this recipe is much easier and just as good. Thanks for saving me time. I can make pozole more often now.
Brenda R. from Mesa, AZ
01/24/07
Rated:
Great recipe for Pozole
This recipe is very delicious. My husband is from Mexico and he said this is the best Pozole he has ever eaten. I left out the can of green chiles though. The enchilada sauce gives it a lot of really good flavor. This is my husbands favorite soup and I will be making it for him a lot.
Amy from Sterling Heights, MI
01/20/07
Rated:
Awesome Adaptations
The first time I had this was in Mexico at a rehersal dinner - the brides family cooked - and it was the best soup/stew I have ever tasted - full of flavor and satisfying.
When I came home, I found the recipe and made it - didn't taste any different. But I found that using pork stew meat instead of the shoulder works better (less fat present) and once the pork is cooked - shred it! It makes the meal thicker - also, try adding shredded chicken to the pork! Yum Yum
Also. . .good recipe for slow cooker - prepare pork as stated and add all ingredients to slow cook for 6-8 hours on low - just as good!