Posole notes: My husband and I developed a blend of my mother’s tomato-based posole (a hominy-meat soup) that she learned in Mexico and his sister’s red chili-based posole. Neither of those recipes was a written recipe but more a method. My posole is significantly distinct from the other two and is our own creation. I have never printed it before and have not had it copyrighted. I use a church cookbook recipe for the red sauce, but it may be copyrighted. (Use whatever red chili sauce or recipe you have available.) This is a two-day process.
Posole Ingredients
- 1 large pork shoulder roast (or any pork roast that has a bone in it).
Soup Ingredients
- 1 Tbsp each black pepper, garlic powder, and onion powder
- ¼ tsp each cinnamon, ginger, cayenne, and salt
- 1 tsp each seasoned salt and lemon pepper seasoning salt
- 3 tsp regular chili powder
- dash of Worcestershire sauce
- ¼ cup red chili-based sauce (like a New Mexico Red sauce)
- 1 can (16 oz) tomato sauce
- 2 cans hominy, 25 oz