Ingredients

• 1lbs of Hominy (Also sometimes called Posole. I know it's confusing)
• 1 Jar of our Fresh Chile Co Pure Red Sauce
• 1lbs-1.5lbs Pork Shoulder (My mom always made it with Pork Tenderloin)
• 1 Clove of Chopped Garlic
• 1/2 Cup of Chopped Onion (About 1 Small Onion)
• 3 Tbs of our Posole Seasoning (Salt, Garlic, Onion, Ground Cumin, and Oregano
• 1 Tsp of Salt

Instructions

1. If using out Dried Hominy soak overnight in 8 cups of water. The next morning drain the water and rinse the hominy.
2. Cube your pork shoulder into bit sized pieces and set aside.
3. Bring hominy and 8 cups of water to a boil in a large covered stock pot. If you didn't soak your hominy for long enough you may need to add an additional 1-2 cups of water. The hominy will boil for 2 hours.
4. While your hominy is cooking away brown your pork shoulder. Once browned add a jar of our Fresh Chile Co Pure Red Sauce, chopped onion, and chopped garlic. Cook until the pork is done.
5. After 2 hours add your pork and red sauce to the stock pot. At this time you will also add the 3Tbs of our Posole Seasoning and the 1 Tsp of Salt. Cook at a simmer for an additional hour.
6. Dig in! For a list of recommended toppings see below.