Pozole is one of my favorite Mexican soups, the combination of tender pork and textured Hominy, slowly cooked together with chili sauce and spices is so satisfying. Traditionally the dish is made with dried hominy (hulled corn kernels), but canned white hominy works perfectly. Pozole can be made three ways white (without sauce), green (with salsa verde) or red (using a combination of red chilies). I recently felt inspired and made a large pot for a small group of friends and it was absolutely delicious. At first I thought I had made too much but after our friends returned for seconds and thirds there wasn’t much left.