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 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
Directions:
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.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
60 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
