Pozole is a flavorful New Mexico stew. This recipe is spicy.

Ingredients:
▢5-6 pound pork shoulder cut in large chunks
▢2 bay leaf
▢1 Tablespoon salt
▢1 Tablespoon garlic chopped
▢28 oz. red chile sauce (Las Palmas) NOT Enchilada sauce
▢1 Tablespoon red chile powder
▢1 teaspoon cumin
▢48 ounces canned hominy usually comes in 24 oz cans. Drain the hominy.
▢optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions
Instructions:
Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
When meat is tender remove the bay leaf and discard.
When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
Next add red chili sauce, chili powder and cumin.
Add hominy and cook for an additional ½ hour to 40 minutes.
Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices. #Posole #howto #recipe