Caitriona's Posole Recipe

• 4 lb pork shoulder roast - (to 5 lbs) fat trimmed
• 1 can whole tomatoes including juice - (29 ounce)
• 1 lrg onion minced
• 4 x garlic cloves chopped
• 1 Tbsp. salt Water as needed
• 4 can liquid removed white hominy - (15 ounce ea) Oil for frying Corn tortillas cut 1"-wide strips Shredded red cabbage Minced red onion Shredded Cheddar cheese Lime wedges Minced cilantro Salsa Dry red pepper flakes

1. For the posole, place meat, tomatoes, onion, garlic and salt in large pot.
2. Use wooden spoon to break tomatoes into small pcs.
3. Add in sufficient water to cover meat by 1 inch.
4. Bring to boil over high heat, then reduce heat to low and simmer, covered, till tender, 2 to 3 hrs.
5. Remove meat from pot and cut into small pcs.
6. Return to soup.
7. Add in hominy and cook 1 hour.
8. Skim fat before serving, or possibly chill overnight; fat will congeal on surface and be easier to skim.
9. Serve in bowls or possibly ladle from a large pot.
10. For the garnishes, heat 1 inch oil in deep skillet over high heat.
11. When warm, add in tortilla strips; do not overcrowd.
12. Fry till crisp and golden brown, 2 to 3 min.
13. Drain on paper towels.
14. Place tortilla strips, cabbage, onion, cheese, lime wedges, cilantro, salsa and red pepper flakes in small serving bowls and offer alongside Posole.
15. This recipe yields 10 to 12 servings.

pork shoulder roast, tomatoes including juice, onion, garlic, salt water, liquid removed white hominy

Taken from cookeatshare.com/recipes/caitriona-s-posole-97249 (may not work)