Source: dLife

A traditional Mexican holiday stew.

Servings

1 lb Grits, hominy, white, regular, dry (or posole)
1.25 lb boneless pork loin
4 cup fresh chopped onion
8 medium garlic cloves , minced
1 tbsp oregano leaves , dried
6 cup low sodium chicken broth
0.5 cup enchilada sauce
0.33 cup canned green chile peppers
1 tsp black pepper
1 pinch salt

1 Wash dried hominy Soak in 3 quarts of water at room temperature for at least 8 hours, up to 1 day.
2 When ready to complete recipe, drain hominy
3 Cube pork into 1/2" pieces.
4 In 6 quart stock pot, add pork, onions, garlic, oregano, and 1/2 cup broth. Cover and bring to boil over high heat.
5 Lower heat to medium and continue boiling for 20 minutes.
6 Remove cover and continue cooking over high heat, stirring frequently 15 to 20 minutes or until most of the juices are evaporated and pork is sizzling.
7 Deglaze bottom of pot with 3/4 cup of broth. Boil until liquid is evaporated.
8 Continue cooking 10 to 15 minutes until pork is browned.
9 Add remaining broth, 5 cups of water, and drained hominy.
10 Scrape browned bits free. Bring mixture to a boil and the simmer over medium heat, about 1 1/2 hours, covered, until pork is fork tender, stirring frequently.
11 Stir in chili sauce, green chilies, and pepper. Continue simmering, covered, about 15 to 30 minutes, until pork and hominy are very soft.
12 The mixture should be soupy, if necessary add more water.
13 Season with salt, extra chili sauce, and green chilies.

Canned hominy can be substituted for dry. Use 3 to 4 cans of rinsed and drained hominy, 4 cups of water, and add hominy after pork is already tender. Posole can be made up to 3 days in advance and kept chilled. When reheating, add water to thin.