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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 tea finish the meal.

Mexican Pozole

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 ORTEGA® Enchilada Sauce
1 (7-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons MAGGI® Instant Chicken Bouillon
2 teaspoons dried oregano, crushed
1/2 cup chopped cilantro
8 radishes, finely chopped

1. Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through.
2. 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.
3. Top with cilantro and radishes before serving.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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