I love Christmas traditions! Decorating Christmas cookies, searching the neighborhood for the best light displays, watching corny television specials, attending the candlelight service at church, and gathering as a family for Christmas dinner.
A few years ago I spent Christmas with my husband and his family for the first time. I loved catching a glimpse of his childhood memories and experiencing his family traditions. I also enjoyed tasting posole for the first time. Yum!
After we were married, Hubby and I started to discuss what our traditions would be as a new family. We've established a few of our own, including the adoption of pork posole at Christmas dinner. This year we hosted a Christmas gathering at our home, and introduced my family to this delicious tradition.
2 pork butts
6lb can Hominy
1 pkg New Mexico Red Powder Chili (do not need the entire pkg)
2 pkg menudo mix
1. Boil pork for 45 minutes. Remove from pot, remove fat, and cut in half for faster cooking. Return to pot. Boil for an additional 45 minutes or until cooked through. Remove pork and shred.
2. Drain half the broth. Replace with half water. Bring to a boil.
3. Add shredded pork and hominy (rinsed) into the pot.
4. Heat oil in a frying pan. Fry 1 large spoon of chili until browned, but not burnt.
5. Pour chili into the pot a little at a time. Add menudo mix, leaving some left to use later as a topping.
6. Serve with corn tortillas, onion, cilantro, and lemon.