Posole With Pork and Chipotle Recipe – Rancho Gordo

Ingredients

• 2 cups Rancho Gordo prepared hominy
• 1 pound pork shoulder, trimmed and cut into 1 1/2 inch cubes
• salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 large onion diced
• 2 large cloves garlic, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons dried Mexican Oregano
• 2 large bay leaves
• 1 pork bone (optional)
• 2 cups crushed tomatoes in tomato puree
• 1 to 2 chipotles in adobo, membranes and seeds removed, finely minced, plus 1/2 teaspoon adobo sauce
• 1/4 cup chopped fresh cilantro for garnish (optional)
• Whole trimmed radishes, for serving (optional)