Ingredients

• **
• 2 pounds boneless pork loin or pork roast, cubed
• 1 tablespoon salt
• 2 (15-ounce) cans white hominy, drained
• 1 teaspoon dried oregano
• 2 cloves garlic, crushed
• 2 tablespoons chopped onion
• 4 dried hot red chile pepper pods, seeded and diced
• or substitute red enchilada sauce

Instructions

Directions

Place the meat in a large kettle and add about 5 quarts of water and the enchilada sauce—just enough to cover the meat. (Abby prefers cooking the meat whole and cubing it afterward, but you can cube it first if you like.) Add the salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.

Remove any excess grease and set the meat aside. Reserve the cooking liquid.

Wash the hominy very carefully until the water runs clear to remove the lime from the kernels. Place the hominy in a large kettle, cover with water, and boil until the kernels “pop.”

Combine the meat and hominy. Add the oregano, garlic, onion, and chile pods. Let simmer for about 30 minutes.

To Serve

Garnish with:

• sliced radishes
• lemon slices
• shredded cabbage
• fried tortilla chips

This posole is even better made a day ahead—the flavors blend beautifully.