Stacey Baca shares her Mexican posole recipe to celebrate Hispanic Heritage Month

CHICAGO (WLS) -- ABC 7 Chicago's Stacey Baca shared her posole recipe with viewers Sunday morning.

Here's what to do:

Boil a pot of water and add dried, red chili. Let the chili boil for 15-20 minutes. Once the oil is hot on another burner, cook diced onions and crushed garlic cloves until translucent. Add the bite-size pieces of pork next. Add salt, pepper and hominy juice and a little water make it stew-like. Pour the red chili mixture and water into a blender. Whip it thoroughly before draining the mixture with a colander. Put the colander over a large bowl and smash the chili paste into the bowl. Add the red chili to the pork mixture. Freeze any leftover red chili paste for another time.
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Enjoy with tortillas and onion on a chilly day!

RELATED: Stacey Baca shares her famous 7-Layer Dip recipe

Here are the ingredients:

1 tablespoon oil

1 HUGE white or yellow onion

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4-8 garlic cloves, depending on how much you love garlic

Salt and pepper

Hunk of pork (whatever is on sale)

One or two 29-ounce cans of hominy

Bag (3 ounces) of dried red chili - mild or medium, not the hot varieties!