Pozole - Quick, Easy and Delicious!
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Tori Glandt Hill

1 T Vegetable Oil
2 lbs port, trimmed of fat and cut into bite sized pieces
3 med onions, chopped
8 cloves garlic, finely chopped
4 ckn stock
1 can (29 oz) Mexican-Style hominy, drained
2 cans (10 oz) Enchilada Sauce (I like Macayos if you have it in your area)
7 oz Diced Green Chiles
2 T dried oregano, crushed
1/2 c cilantro, chopped
8 radishes, finely chopped

HEAT oil in stockpot, add port, onions and garlic. Cook, stirring frequently for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles 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.
about 11 months ago · Report

Rebecca Rivera
I make mine with just chili powder, onions, pork chops and hominy.
I actually won 1st Place with it at the Pima County Fair!
And my dear brother in law Dulces Nombres LOVES my posole.
He said not bad for a Gringa..lol
about 11 months ago · Report

Lucy Hair
I adore pozole. I'll try this one!