Scott made for me because I’m sick (how sweet) it is just what I needed! So delicious and reviving. Doesn’t make a lot, one big bowl or two normal sized. I would double or triple the recipe for big batches in the future
5-6 pounds of pork shoulder cut in large chunks 1 bay leaf 1 tablespoon salt 1 tablespoon garlic minced 1 tablespoon red chili powder 1 teaspoon cumin 2 29 ounce white hominy, drained 2 49.5 oz of chicken broth GARNISH – TOPPINGS diced onions Mexican oregano sliced radishes shredded cabbage lemon or lime wedges
Instructions: Sauté diced onions with crisco on low or medium heat till translucent and fragrant Then add your cut up chunks of meat to brown them as well as minced garlic As soon as they are browned a bit add the chicken broth , bay leaf and some seasonings, and 2 whole jalapenos let boil then bring heat down to a slight simmer and let cook for 3-4 hours. Remove pork and shred then add back in along with 1 28 ounce can red chile sauce (Las Palmas) NOT Enchilada sauce and 2 29 ounce white hominy, drained leave jalapenos in but remove the bay leaf bring back to a simmer and leave for 30-40 minutes add more seasoning if needed
