Mexican Pozole

If I had to choose a favorite international cuisine, Mexican food would likely top the list.

Pozole is a staple in Mexican cooking, and it will warm you up on cold winter evenings. Try this rich, spicy pork and hominy dish over the weekend.

All of the ingredients should be available at your local natural and organic food store. 

Serves 6

1 tablespoon vegetable oil
2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
3 medium onions, chopped
8 cloves large 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 teaspoons dried oregano, crushed
1/2 cup chopped cilantro
Tortilla pieces
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 and oregano. Bring to a boil.

Reduce heat to medium. Cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly.

Top with cilantro and tortilla pieces before serving. 

Recipe and photo courtesy of Las Palmas

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  • riomx  January 24, 2008 at 3:59 pm

    Enchilada sauce? I don’t think so. And especially not tortilla chips.

    I’m glad you’re promoting pozole, but as a Mexican who loves this stew not only because of its taste, but also because of its traditional value, I simply cannot agree with that.

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