4 lb. lean pork roast
4 or 5 cloves garlic, minced
12 dried red chiles
1/4 to 1/2 c. sugar
2 (8 oz.) cans tomato sauce
Pepper to taste
2 lbs. frozen posole
2 to 3 tbsp. salt
4 onions, sliced
2 (16 oz.) cans tomatoes
2 tbsp. lemon juice

Wash, remove seeds, stems and veins from chiles. In very large pot, combine roast, posole, garlic, onions, sugar, salt, pepper, red chiles. Cover with water, bring to a boil, and cook until meat is done and posole is tender but not mushy. (About 3 hours). Stir occasionally and add more water as needed as posole absorbs lot of water.

Remove meat and shred; return to pot. Add tomatoes, tomato sauce, and cook 30 minutes longer. Taste. Add salsa, picante sauce or Mexican seasoning if not hot enough. If too hot, add more tomato sauce. If more flavor is desired, add beef or chicken bouillon.