5-6 lb. pork shoulder, cut into large chunks
1 bay leaf
1 Tbsp. garlic, minced
28 oz. Fresh Chile Co. Abuela's Traditional Red Chile Sauce
1 Tbsp. Hatch Red Chile Powder
1 tsp. cumin
48 oz. canned hominy
garnishes: shredded green cabbage, sliced radishes, diced onions

Add pork to a large Dutch oven and fill with water, leaving a few inches from the top
Add bay leaf a pinch of salt and garlic. Bring to a boil and lower to a simmer.
Cook 3-4 hours, adding water if needed so the meat remains covered
When the meat is tender, remove the bay leaf and discard
Remove meat and allow to cool slightly. Shred with 2 forks and add back to the pan
Add red chili sauce, chili powder, cumin and hominy and cook an additional 40 minutes
Taste and add additional salt if needed.
Serve hot in bowls with desired garnishes

Click here for Fresh Chile Co. Abuela's Traditional Red Chile Sauce

Click here for Hatch Red Chile Powder