1 tablespoon Vegetable Oil
2 pounds pork shoulder trimmed of fat and cut into bite-size pieces
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
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.