Pop's Two Cents

This recipe contains at least twice the hominy and twice the meat and barely fits in a 8.5 quart/8 Liter pot.

Makes a big pot of posole, ~2 gallons

Ingredients:
1.5 Tablespoons olive oil, canola oil, or whatever cooking oil you want.
2 or 3 lbs pork shoulder or pork butt, cut into ¾” cubes.
1 Tablespoon garlic powder
0.5 Tablespoon black pepper
1 Tablespoon of salt
1 Tablespoon ground oregano
1 giant can (6lb, 9oz) of hominy, drained and rinsed.
0.25 Tablespoon ground cumin (don’t use too much cumin)
16 ounces of green chile
2 Tablespoons of ground red chile (NOT chili powder)
14 to 16 cups of water

Directions:
Cut pork into 0.75” cubes. Put oil into large pot, turn on burner, and add pork. Add garlic powder and black pepper. Let pork brown in the pot for 5-10 minutes, constantly moving it around to prevent the meat from sticking to the pot. Take a lot of sniffs because the meat smells delicious at this point.

Add 8 cups of water. Add oregano. Add giant can of drained hominy. Add the chile. Hopefully your pot is big enough for this. Can you add more water? If not, let the soup simmer for some time until you can add more water. Consider reducing the amount of salt and cumin in proportion to the water you are unable to add to the final recipe (for example, 8 cups water = ½ Tablespoon of salt and 1/4” Tablespoon cumin).

One thing I have noticed is that the amount of salt to add depends on how much salt your ingredients have. I’ve used the same green chile sauce for a decade with 1 Tablespoon of added salt. This week, I switched to a green chile sauce that has much less salt. I needed to add another 1.25 Tablespoon of salt this time, but I should have added more. Start with 1 Tablespoon, like the recipes says, then add additional salt to your liking.

I let this stew cook for at least 3 hours. The longer, the better.