28oz.red chile sauce (Las Palmas) NOT Enchilada sauce
1Tablespoonred chile powder
48ouncescanned hominyusually comes in 24 oz cans
optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions
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.
If the stew is too spicy, serve it with a dollop of sour cream. Dairy will coat your mouth and will help calm the heat! No sour cream? Then serve with a big glass of milk! Surprisingly, water will make the heat more intense!This stew freezes great! Be sure to ladle out a quart and tuck it in the freezer so on those days you don't want to cook.... you'll be set!