Posole

Ingredients (Servings: Feeds 4-6)

2 lbs pork butt/shoulder, cubed
4 Tbsp. Hacienda Fajita & Posole Mix
2 Tbsp. Butter or oil for sauteing
1 onion, chopped
32 oz. chicken broth/stock
¼ cup New Mexico Red Chile Powder, Hot or Mild, mixed with ¼ cup water to form a paste
2 cans hominy, drained (or 3 cups cooked hominy)
1 tsp. Garlic, Dehydrated, Minced
Salt and pepper to taste

Season pork with Hacienda Fajita & Posole Mix.
Heat a Dutch oven over medium-high heat.
Add butter or oil and brown pork-do not cook through.
Add onion and cook 4-5 minutes until translucent.
Add broth/stock and scrape the bottom of the Dutch oven.
Add chile paste, hominy and garlic. Mix thoroughly and bring to a boil.
Reduce heat and simmer for about 30 mins or until pork is thoroughly cooked. Season with salt and pepper to taste.