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. Tortilla chips, a green salad and a pitcher of Nestea finish the meal.

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 ounces each) enchilada sauce
1 can (7 ounces) diced green chiles
2 tablespoons MAGGI Instant 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.

Serving Size: 6

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission.