Mexican Pozole Stew
5-6 lbs. Pork Shoulder, trimmed of fat and cut into chunks
1 bay leaf
1 tbsp. salt
4 cloves garlic, minced (1 tbsp.)
3 cups chicken stock or broth
3 cups water
28 oz. Red Enchilada sauce
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
½ tsp. cayenne pepper (optional)
3 15.5oz. cans Hominy, drained or undrained (white or golden)
Garnishs: shredded green cabbage, sliced radishes, diced white or yellow onions, avacado wedges, tortilla chips, etc.
Add pork chunks to a 6 quart slow cooker and cover with garlic, bay leaf, salt, chicken stock or broth, and water, enough to cover pork chunks. Cover and cook on high 5-6 hours. Continue to cook until meat is tender. When tender, remove the bay leaf and discard. Retain liquid in slow cooker. Remove meat to a large bowl and let rest 5-10 minutes. Shred with two forks, picking out any excess fat and discarding. Return meat to slow cooker. Add in red chili sauce, chili powder, oregano, cumin and cayenne pepper if using. Cover and cook on high 1 hour. Add in hominy and cook an additional 1 hour on high. Taste and add more salt if needed. Serve with garnishes if desired.
