Susie's Posole

This recipe is from my good friend Susie.

Posole for 21/2 lbs of Pork leg

1 - 108oz (6lbs  12 oz) of white hominy- Brand is Teasdale

21/2 lbs of Pork Leg

1 large spoonful of Chicken Bouillon (knorr)

3 cans of El Pato Tomatoe Sauce (7 3/4 oz size yellow one)

1 can of Las Palmas Red Chile Sauce (10 oz can)

2 garlic heads (blend in blender with a little water)

Salt to your taste

Whole Chicken or any chicken part you want

In a big pot boil the pork for 1 hour by itself with water level at a little above the middle of your pot. The add spoonful of chicken bouillon, 3 cans of El Pato, 1 can of Las Palmas Red Chile Sauce, salt to your taste, 2 head of garlic (blended in blender with a little water), Chicken and hominy.

Let it all cook for another 40 mins or till chicken is ready.

Remember let the pork cook for 1 hour first before you add everything else. I cut the pork into little pieces. If you want pork feet just boil them by themselves in another pot with water and salt for like 40 mins or until you feel them ready.

I cut cabbage, lettuce, onions, radish but you can use any garnish you like.