Pozole

Ingredients

Garnish

Add meat, bay leaves, can of hominy, onion and approx 2 quarts of water (Depending on pot size, may be more or less) to pot, cook on medium low heat.
In the blender add 4 roma tomatoes, 1 bottle Salsitas Mendoza Red Chile sauce, 1 Tbsp minced garlic. Blend until smooth. Add to pot.
Simmer for 3 hours, stirring occasionally.
Once meat is tender and hominy is cooked, taste broth and adjust salt accordingly if needed.
Garnish with diced onion, cilantro, raddish, green cabbage, Salsitas Mendoza Hell fire hot sauce, and eat with Salsitas Mendoza tortilla chips