Pozole is a traditional Latin American soup which has been served since pre-Columbian times which features hominy as a key ingredient. In this pork version, garlic, chiles and oregano add special regional flair.
- 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.
Review This Recipe
I served this to my family and friends after church. Everybody wanted more. I exchanged the 29 0z can of hominy for the restaurant can size (2-3 lbs)