Ingredients

The following ingredients have 4 Servings
  • 5-6 pound pork shoulder (cut in large chunks)
  • 1 bay leaf
  • 1 Tablespoon salt
  • 1 Tablespoon garlic (chopped)
  • 28 oz. red chile sauce ((Las Palmas) NOT Enchilada sauce)
  • 1 Tablespoon red chile powder
  • 1 teaspoon cumin
  • 48 ounces canned hominy (usually comes in 24 oz cans. Drain the hominy. )
  • optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions

Instruction

  • Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
  • Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
  • When meat is tender remove the bay leaf and discard.
  • When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
  • Next add red chili sauce, chili powder and cumin.
  • Add hominy and cook for an additional ½ hour to 40 minutes.
  • Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.