Mexican Pozole
By Chef Andrew Faulkner


1 tablespoon Vegetable Oil
2 pounds pork shoulder trimmed of fat and cut into bite-size pieces
3 Maui Onions chopped
8 cloves Organic Garlic finely chopped
5 cups Water
1 29 oz. can white hominy
2 cans Enchilada Sauce 10 oz
1 can Diced Green Chiles 7 oz
2 tablespoons Chicken Bouillon instant
1/2 cup Cilantro chopped
8 Radish finely chopped


Drain hominy into a colander and rinse very well. Set aside.

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, chilies, 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.