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Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces

  3. 3 medium onions, chopped

  4. 8 large cloves garlic, finely chopped

  5. 4 cups water

  6. 1 (29-ounce) can Mexican-style hominy, drained

  7. 2 (10-ounce) cans enchilada sauce

  8. 1 (7-ounce) can diced green chiles

  9. 2 tablespoons MAGGI Instant Chicken Flavor Bouillon

  10. 2 teaspoons dried oregano, crushed

  11. 1/2 cup chopped cilantro

  12. 8 radishes, finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in stockpot. Add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through.

  2. Stir in water, hominy, enchilada sauce, chiles, 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.

  3. Top with cilantro and radishes before serving.

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