Recipe: Mexican Pozole and Hearty Party Pozole - Scot: You are looking for a recipe of the delicious POZOLE. Here is one.

MEXICAN POZOLE
Servings: 6

1 tablespoon vegetable oil
2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
3 medium onions, chopped
8 cloves garlic, finely chopped
4 cups water
1 (29 oz.) can Mexican-style hominy, drained
2 cans (10 oz. each) Pace Enchilada Sauce
1 (7 oz.) can ORTEGA Diced Green Chiles
2 tablespoons MAGGI Instant Chicken Bouillon
2 teaspoons dried oregano, crushed
TO SERVE:
1/2 cup cilantro, chopped
8 radishes, finely crushed

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, 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.

Top with cilantro and radishes before serving.

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HEARTY PARTY POZOLE
Servings: 6

1 pound lean boneless pork loin, cut in 1/2-inch pieces
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil, divided use
1 large onion, chopped
4 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
4 cans (14.5 ounce each) white hominy, drained and rinsed
1 can (14.5 ounce) diced tomatoes
1 can (14.5 ounce) chicken broth
1 can (4.5 ounce) diced green chilies
1/2 cup finely chopped green onions, for garnish

Season pork with pepper.

Heat half of the oil in a 4-quart saucepan over high heat. Add pork and cook, stirring until no longer pink, about 5 minutes. Transfer meat to a clean plate.

Reduce heat to medium, add remaining oil, onion and garlic and cook, stirring until softened and golden, about 5 minutes.

Stir in chili powder and cumin and cook for 1 minute. Add hominy, tomato, chicken broth and green chiles and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.

Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer.

For a garnish, serve with green onions sprinkled on top.