Pozole

Ingredients

• 5 lbs pork loin or shoulder
• 6 cups Young Guns Red Chile Sauce
• 1 cup onion, chopped
• 1 1/2 gal water
• 3 qt hominy
• 4 cloves garlic, mashed
• 2 tsp salt
• 1 tsp cumin
• 1 lime, halved
• 1 handful cilantro

Instructions

1. Place meat in a large pot and add water and one tablespoon of salt. Bring to a rolling boil. Cover meat. Cook over medium-low heat for about 1 hour.
2. Add all other spices and cook for another 30 minutes; then add Young Guns Red Chile Sauce and hominy. Let simmer for 15 minutes.
3. Add the additional salt or more if needed for taste. Serve steaming hot.
4. Add oregano, lime slices, chopped onion and fresh cilantro on the side.