Chef Andrew Faulkner
Mexican Pozole
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
1 hour
Author:
Chef Andrew Faulkner
Ingredients
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1 tablespoon Vegetable Oil
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2 pounds Pork Shoulder, trimmed of fat and cut into bite-size pieces
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3 Maui Onions, chopped
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8 cloves Organic Garlic, finely chopped
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5 cups Water
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1 (29 ounce) can White Hominy
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2 cans (10 ounce) Enchilada Sauce
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1 can (7 ounces) Diced Green Peppers
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2 tablespoons Chicken Bouillon, instant
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2 teaspoons Dried Oregano, crushed
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1/2 cup Cilantro, chopped
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8 Radish, finely chopped
Directions
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.
Filed in:
Chef Andrew Faulkner,
Cilantro,
Cinco de Mayo,
Garlic,
Maui Onions,
Mexican Pozole,
Organic Garlic,
Radish
