Posole Con Puerco (pork Hominy Mexican Stew)
Ingredients
- 2 or 3 pounds pork loin roast
- 2 tablespoon chile powder
- 8-ounce can tomato sauce
- Dash garlic salt
- Dash onion salt
- 1 slice white bread
- 1 29-ounce can hominy, drained
Instructions
Boil roast in salted water until tender enough to fall apart. Cool meat and cut into bite-sized pieces. Skim fat from cooled broth. Ice cubes pick it up easily. Mix chile powder with enough cold water to make a paste; put into broth. Add tomato sauce, garlic and onion salts. Soak bread in water and mash with a fork; add to broth. Add hominy and meat. Simmer 30 minutes. Makes 10 to 12 servings.