Ha Ha.  As if I'd give you my secret recipe for authentic New Mexican Pozole?

It's been in the family since 1704.  That was the year my peeps crossed over from Chihuahua, Nueva Vizcaya into present day Mexico.  They settled in Northern, present day New Mexico and perfected the art of Pozole.

One thing that I do differently than most folks is not cube the pork roast.  I cook it all day in my famous slow-cooker until it shreds into luscious strings of delight.

Another bit of secret I'll let out is that one must use authentic red chile from Chimayo, New Mexico. 

Where I'm from you can buy fresh hominy in the frozen section.  For 15 long years I have scoured the freezers in all the grocery stores in San Antonio never to find my gold.  I have to settle for canned hominy in this town. 

This soup is awesome for these two or three weeks of winter we have here in South Texas. 

4.5 Stars out of 5

PS:  Only my mom can make Five Star Pozole

PPS:  In lazy Spanglish peeps prounounce it Po Soul.

PPPS:  Also spelled Posole but my philosophy is if there is not a Z, it is not proper Spanish.