The January Monthly Spice Box

• 2 pounds pork shoulder (or beef shoulder, whole chicken)
• 2 pieces onions
• 4 cloves garlic
• 1 pound dried or canned hominy (can also substitute garbanzo beans or frozen corn)
• 24 ounces canned whole tomatoes in puree
• 2 tablespoons vegetable oil
• 6 cups low sodium chicken broth
• Salt & pepper to taste
• Sliced radishes, chopped avocado, fresh cilantro or lime wedges for serving

1. GROUND CHILESrnToasted and freshly ground red chiles including New Mexico, Ancho, Guajillo & Arbol create a medium hot powder that is complex, smoky and slightly fruity, with a touch of heat that mellows out while cooking.
2. POSOLE SPICESrnToasted cumin and coriander plus freshly ground Mexican oregano are key spices for creating a Navajo inspired posole rojo in New Mexico.
3. SUMAC & HERBSrnA New Mexican herb blend of rosemary, Mexican sage, Mexican oregano, thyme and fennel plus black peppercorns, garlic, cinnamon and sumac provide an herby, peppery, spicy tanginess for our Navajo flatbreads.
4. JUNIPER BERRIES BLEND Incorporating the juniper berries used hundreds of years ago by Native Americans, our poached apples are infused with fruity red wine and star anise, cloves, allspice, cinnamon and orange zest.

pork shoulder, onions, garlic, hominy, tomatoes, vegetable oil, chicken broth, salt, radishes

Taken from food52.com/recipes/32991-the-january-monthly-spice-box (may not work)