Christmas style steak posole

Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.

Add , salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.

When the steak is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.

Next add green chile, chile powder.

Add hominy and cook for an additional ½ hour to 40 minutes.

Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! diced onions and oregano if you like.

Enjoy !!