New Mexico Posole Recipe with Pork, (Pork Pozole Verde)

3 pounds pork shoulder Butt roast visible chunks of fat removed, and cut into bite sized pieces. You will end up with about 1 ½ to 2 pounds of pork.

6 cloves garlic roasted and chopped, or raw chopped

Salt and pepper

1 onion diced

6 cups chicken stock or water

1 bay leaf

1 ½ Tablespoons Mexican oregano dried

1 teaspoon New Mexico Red Chile Powder or Ancho

2 teaspoons ground cumin

1 pinch ground cloves

2 dried red chile pods Guajillo are easily found

½ pound frozen posole Or 30 ounces canned hominy, or two cups dried hominy soaked over night with enough water to cover by 2 inches.

2 cups Hatch Green Chile roasted, peeled, coarse chopped. About 8 to 10 peppers.

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