Holiday Posole

Prep time: 5 minutes
Cook time: 1 1/2 hours

2 lbs cubed pork loin
1 medium onion(large dice)
2 T canola oil
6 c chicken stock or water
salt and pepper
1 T garlic powder
1 1/2 t ground cumin
2 T red chile powder
2 cans yellow or white
hominy (drained)
sour cream
shredded cheese
red chile sauce

1. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.

2. Add pork cubs to the onion and brown the outside of the pork.

3. Add red chile powder, cumin, garlic, salt and pepper to the pork mixture and saute for 30 seconds to release the flavor in the spices.

4. Add chicken stock to the mixture and bring to a boil. Reduce heat to medium low and simmer for 1 hour or until pork is very tender.

5. Add hominy to the soup and bring back to a simmer.

6. Serve in a bowl topped with shredded cheese, red chile sauce (if you want some extra spice), and sour cream.

Note: We always had this on Christmas Eve back in New Mexico. I love this soup whenever it gets cold though. This can also be made in the crock pot by adding the onions, pork, spices, and stock to the pot and cooking on high for 2-3 hours or on low for 6-7 hours. Add the hominy in towards the end so that they don't turn to mush.

ENJOY!