Pozole Rojo

I don’t know if this recipe is really very authentic, but it’s a favorite of ours.   I used some fresh ham (really pork leg) that I had left from another recipe to make it today.  I also used yellow hominy because that’s what was in the pantry.  You can use water, tomato sauce or enchilada sauce interchangeably.  Thick salsa, regular canned tomatoes or Rotel work for the tomatoes too.  I sometimes add chopped green peppers and onion to the pork when I brown it.  
This is a recipe that let's you make it your own, and it’s a little different each time.  My husband says “It has everything in it I like”.  We usually serve it with cornbread and a chopped salad.   
If you aren't used to hominy, the yellow hominy tastes like bits of tasty cornbread in your soup.            

Pozole Rojo

 2        tablespoons  olive oil -- or lard

  1       pound  pork tenderloin, pork loin, pork shoulder or fresh ham -- trimmed and cut into bite-sized pieces

  2        teaspoons  chipotle seasoning blend or cumin or chili seasoning (as desired)

  2       cans  white or yellow hominy -- (15.5-ounce each)  drained

  1       can  Mexican-style stewed tomatoes with jalapeno peppers and spices (14.5-ounce) undrained

  1       cup  tomato sauce or water or enchilada sauce (as desired)

     ¼   cup  chopped fresh cilantro (optional)

Heat a large saucepan over medium-high heat. Coat pan with oil or lard. Sprinkle pork evenly with seasoning blend.   Add pork to pan; cook and stir 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup  tomato sauce or water. Bring to a boil; cover, reduce heat, and simmer 20-30 minutes or until pork is tender. Stir in cilantro.

 4 servings