I made this recipe for dinner Friday, and we have been nibbling on it since. It is so good!

I had to make a few substitutions. I did not decide to make it until Friday morning so I bought 2 24 oz cans of posole. I could not find dried ancho chiles so used 6 dried California chiles instead. Our pork shoulder are 6 pounds so I used a 3 pound loin roast.

Here it is cooking.

I served it with rice and corn tortillas as the recipe suggests, but not sure it added much except carbs. I threw a little cojita on top. I did serve it with a sort of a sangria, mixing my chilled homemade blackberry wine with slices of orange, lemon and lime and ice. Amazing meal!!!