Traditionally served at Christmastime, 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 your favorite beverage complete 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 enchilada sauce
1 (7-ounce) can diced green chiles
2 tablespoons MAGGI Instant Chicken Flavor 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.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 hr

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