Mexican Pozole

By á-47

Ingredients

• 1 Tbsp. vegetable oil
• 2 lb. pork shoulder, trimmed of fat and cut into bite-size pieces
• 3 medium onions, chopped
• 8 cloves garlic
• 4 cups water
• 1 can (29 oz) Mexican style hominy
• 1 can (28 oz) Las Palmas Red Chile Sauce
• 1 can (7 oz) diced green chiles, drained
• 2 tea. dried oregano
• 1/2 cup cilantro
• tortilla pieces

Preparation

Step 1

Heat oil in stock pot; add pork, onions and garlic. Cook, stirring frequently, for 12-14 minutes or until pork is cooked through.

Stir in water, hominy, chile sauce, chiles, and oregano; bring to a boil.

Reduce heat to meidum, cook, sitrring occasionally, 40-45 minutes or until pork is tender and stew thickens slightly.

Top with cilantro and tortilla pieces before serving.