Cook the pork roast until it is tender enough to fall apart. Using the juices from the meat, add enough water to cook pasole (dry hominy) until puffed and tender.

Place roast into a pot or dutch oven with pasole and serve accompanied with the hot sauce given below.

This hot sauce can be made even hotter - you be the judge.

HOT SAUCE:

8 tbsp. chili powder
2 tbsp. flour
3 tbsp. fat
4 cloves garlic, minced
1 tsp. salt
2 c. hot water

Mix all together but gradually add water and simmer 1/2 hour. Spoon over pasole and serve.