- 1 lbs of Posole Hominy (Also sometimes called Posole. I know it's confusing)

- 1 Jar of our Fresh Hatch Red Chile Sauce

- 1lbs-1.5lbs Pork Shoulder (My mom always made it with Pork Tenderloin)

- 1 Clove of Chopped Garlic

- 1/2 Cup of Chopped Onion (About 1 Small Onion)

- 3 Tbs of our Posole Seasoning (Salt, Garlic, Onion, Ground Cumin, and Oregano

- 1 Tsp of Salt

1. If using our Posole Hominy soak overnight in 8 cups of water. The next morning drain the water and rinse the hominy.

2. Cube your pork shoulder into bit sized pieces and set aside.

3. Bring hominy and 8 cups of water to a boil in a large covered stock pot. If you didn't soak your hominy for long enough you may need to add an additional 1-2 cups of water. The hominy will boil for 2 hours.

4. While your hominy is cooking away, brown your pork shoulder. Once browned add a jar of our Fresh Hatch Red Chile Sauce, chopped onion, and chopped garlic. Cook until the pork is done.

5. After 2 hours add your pork and red sauce to the stock pot. At this time you will also add the 3Tbs of our Posole Seasoning and the 1 Tsp of Salt. Cook at a simmer for an additional hour.

6. Dig in! Some additional optional toppings include lime, shredded cabbage, and tortilla chips.