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Soup & Stews
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 ounce) can White Hominy
2 cans (10 ounce) Enchilada Sauce
1 can (7 ounces) Diced Green Peppers
2 tablespoons Chicken Bouillon, instant
2 teaspoons Dried Oregano, crushed
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.
