Mexican Posole Recipe

• 3-4 Pound pork shoulder
• 3 Small cans of white hominy
• 8-10 Dried red chilies
• 1 Garlic clove
• 1 tsp Oregano
• 2 tbsp Oil
• 2 Fresh jalapeños, chopped (optional)
• Salt to taste
• Black pepper, to taste

• Cut pork into small pieces.
• Heat oil in large stock pot.
• Sear pork and season with salt and black pepper.
• Add enough water to cover the pork and simmer.
• Slice open the dried chilies and remove all seeds and veins.
• In a small pot, boil the chilies with just enough water to cover.
• Once tender, put the chilies in blender and add garlic, jalapeños, oregano and some water.
• Blend until smooth consistency.
• Add the chili paste to the simmering pork.
• Now, add hominy and put water to desired consistency.
• Simmer until pork is tender and juicy and the broth has thickened slightly.
• Mexican Posole is ready.