Posole by franciepad

[BakerAunt]

Posole
Submitted by franciepad on March 05, 2004 at 9:56 am

1 package frozen hominy (1 large can if you must)
2 pounds pork sirloin roast
1 large onion
salt
pepper
garlic
Pinch of MEXICAN Oregano (optional)
Red Chili Sauce (Recipe follows)

Cube pork into 2 inch pieces. Put in an 8 quart stock pot and cover generously with water. Bring to a boil and skim surface as foam begins to rise. Lower temperature and continue skimming till foam is gone and water is clear.

Rinse and strain hominy in cold water several times. Add to pork. Bring to a boil. Add chopped onion, finely minced garlic, salt and pepper, Mexican Oregano and cook on medium low heat until hominy "bursts" (like popcorn) and meat is falling apart. This could take 3 to 4 hours. Add water as needed to keep this soup-like. Meat should fall to shreds when mashed with a fork against the side of the pot.

When meat is tender and hominy is fully cooked and tender, add red chili sauce to taste and correct seasonings. Serve in big bowls.

Note:
Red Chili can be served separately if desired.

I use pork sirloin because it has very little fat - you don't want greasy posole. However, other cuts of lean pork can be used as well.

If using canned hominy, drain and rinse. Cooking time will most likely be less than above.

Mexican Oregano is not the same as Italian Oregano. If you can't it find it, omit it.

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