Easy Posole Recipe

1 lb of boneless pork, trim what little fat is on the sides.

dried onions about 2 tablespoons
dried garlic about 1 tsp.
1 bayleaf
salt, 1 tsp or less (hominy has salt)
pepper
1 tbsp or more of mild powdered red chile (Bueno Foods of New Mexico is the best)
2 cans of hominy; plus liquid of 1 can, drain the other (15 1/2 oz size).
oregano
dash of comino

Trim fat and cube meat, add onions, garlic, bayleaf, salt, pepper, powdered chile. Add water, about 1 in. above the meat, cover and simmer for about 1 hours. You can cool and place in refrigerator for 1 or 2 days before completing it. Remove bayleaf. Add hominy plus liquid of one can, oregano, comino and cook for 15 minutes.

Serve with flour tortillas.

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The above is for folks who can't eat hot chile. I serve on the side the following hotter chile which I make in the microwave.

Place in a 1 quart pyrex mixing cup:
3 tablespoons flour
2 tablespoons olive or canola oil
4 tablespoons medium hot powered chile (Chimayo Chile Powder from Bueno Foods)
2 cloves of garlic, minced
dash cumin and oregano

Blend with whisk and slowly add water to make 2 cups of sauce
Cook until it boils and simmer for 5 to 8 minutes (10 to 15 min. if using stove)

Morning Glo