Prep: 15 Mins Cook: 75 Mins
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 iced tea finish the meal.

Mexican Pozole


  • 1 tablespoon vegetable oil
  • 2 lbs. 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-oz.) Mexican-style hominy, drained
  • 2 cans (10-oz.) ORTEGA Enchilada Sauce
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 2 tsps. 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.
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