Easy Pozole

Angie Soto

2 lbs cubed Pork

2 cups Enchilada Sauce

2 cans White Hominy

½ thinly sliced Cabbage or small bag of Cole Slaw

1 chopped Onion

1 bunch thinly sliced Radishes

Salt to Taste

Minced Garlic

Oregano

Cumin

2 quarted Limes

1 pkg Tostadas Mission

In a large pot, brown the pork with salt, minced garlic, and cumin. Once browned, add the enchilada sauce. Add water and bring to a boil. Reduce heat and simmer for 1 hour. Add salt if needed. Add the rinsed white hominy and cook for another 20 minutes.

Once ready to serve, pour into bowls and each person can add their own oregano, onion, cabbage, radishes, and lime. Serve with tostadas or tortilla chips.

For a healthier option, use leaner pork, skip the tostadas and avoid too much white hominy.

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