I thought this recipe was out of sight good. I used canned hominy, a can of chilis and tomatoes, and less pork. Threw it all in the crockpot while I spent the day canning. Oh my goodness-delicious. I did not have a problem with the liquid, maybe because I used canned hominy, but I did drain and rinse it. Will be added to our favorites.
We used canned hominy and a leftover smoked pork butt. The fresh tomatoes and peppers and good-quality oregano really made the taste. Like the previous cook's comment indicated, I also needed some liquid to prevent sticking and burning.
This was delicious, and I enjoyed the simple preparation. I used dried blue posole and a 3-pound pork loin roast. When I added the shredded meat back to the pot, I also added a can of chicken broth, as it seemed to need more liquid; I waited until right before serving to stir in the fresh cilantro. We ate it first as a stew with Deluxe Corn Muffins, then had leftovers, burrito-style, in Corn Tortillas. It does make a lot, and I have frozen some to look forward to later. Thank you for sharing your recipe!