Posole for Easterners, by judel

[BakerAunt]

Posole for Easterners
Submitted by judel on December 22, 2006 at 10:37 am

Most recipes for Posole call for either frozen hominy (which I've never found in Virginia) or dried (which is both a pain to deal with and often has bugs in the bags we find at the store, when we can find it), so I've experimented and come up with a recipe using CANNED hominy, which I'm usually able to find. That's why it's Posole 'for Easterners.' Beware, this stuff is pretty authentic/HOT!

1 lb. pork, trimmed and cubed
1 med onion
1 Tbs. olive oil
1 Tbs. oregano
1-2 tsp garlic powder
1 dry pasilla chili (opt.)

Brown the meat, add the onion and sauté. Add the spices and chili and water to cover. It should be a little soupy. Simmer for about 45 min, then add:

1 large can posole (hominy), drained
Simmer about 45 minutes more. Then add
Juice of 1 lime
1 cup red chili sauce
salt to taste

Simmer 15-30 min more, and you're done.

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