This sounds delicious! I've never heard of "posole" before, but did a quick Google search and found that it's a Mexican stew, and that you can find recipe variations based on different colors (blacno, rojo, verde)...very interesting.
I'll have to give it a try sometime soon...thanks for the recipe idea! Maybe I'll even try to make a verde version w/ Pace's Salsa Verde (I love that one!)
I like this because it cooks in a crockpot overnight, and works great for an informal party of any kind (Super Bowl, for instance). I use 2 large jars of Pace hot piquante sauce, 3 large cans crushed tomatoes, 6 drained cans of hominy, and a 3-lb. boneless pork roast. I start the pork, tomatoes and Pace salsa overnight, then add the drained hominy to it, shredding up the pork into chunks, about 5 hours before serving. You can add extra peppers, or cumin, or oregano, or chile -- anything you like. I serve it with grated cheese for the top.
