|Lupita's Pozole Santa Cruz|
|3 lbs. pork butt shoulder, cubed
1 lbs. baby back pork ribs, cubed
1 2 ½ lb. can of hominy
1 small whole onion, peeled
1 head of garlic, peeled
1 cup Santa Cruz Chili Powder
Salt to taste
Santa Cruz Hot Picante Sauce, optional
|Put one gallon of water in large pot and bring to a
boil. Add cubed pork
shoulder and ribs, hominy, onion and garlic and simmering for 1 ½ hours.
Add Santa Cruz Chili Powder and salt to taste and simmer,
blending the flavor for 15 minutes.
Serve hot with chopped green onion, limes, shredded lettuce and add Santa Cruz Hot Picante Sauce to fire up the flavor. Serves 10