Red Pork Posole

Ingredients

• 10 pounds boneless pork loin roast, cut into 1-inch cubes
• 8 tablespoons canola oil
• 8 (28-ounce) cans red enchilada sauce
• 1 (110-ounce) can white hominy, drained
• 6 cups roasted green chilis, skinned, seeded, and chopped
• 28 cloves garlic, minced
• 4 teaspoons cayenne pepper
• 4 tablespoons dried oregano
• 2 cups fresh cilantro, chopped
• 1 quart water
• Salt to taste
• 12 quart jars and lids

Directions

1. Brown Pork

   Heat canola oil in a skillet over high heat. Add pork and cook, stirring, just until browned on all sides, about 5 minutes.

2. Combine

   Place meat in a stockpot. Pour enchilada sauce over the meat. Top with hominy, chilis, garlic, cayenne pepper, oregano, cilantro, and water.

3. Simmer

   Simmer and stir for 45 minutes.

4. Fill & Pressure Can

   Transfer to jars leaving 1 inch headspace and process in a pressure canner for 45 minutes at 15 psi.

Approximate Nutrition — Per 1 cup

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.