I have made this posole stew recipe many times with no issues. It's pork shoulder, onions, minced garlic, hominy, green chiles, canned tomatoes in juice, chicken stock and various dry spices. Braised the pork with bone-in in a stainless steel pot used for frying turkeys. Added onions and garlic then covered with chicken stock. Simmered 4-5 hours until bone came out easily. Shredded pork removing all fat/tissues then put back into stock. Added quite a few green chiles, tomatoes and hominy then let sit. It was still too hot for the fridge so I left it out overnight for about 7 hours. When I looked at it the next morning, it was "bubbling" like when yeast is activated. Didn't look right but put in the fridge anyways. Wife called later that afternoon saying the basement smelled like something died. Well, it had! My beloved posole stew had spoiled and stunk to high heaven and had to be put to rest in the garbage disposal.
Was this an acidic reaction to the stainless steel? Was an ingredient bad and just got worse? The pork wasn't bad - would have known for sure when taking out of the bag and cooking. The dates on the canned tomatoes was good. No expiration date on the Juanita's hominy can. The chiles were from NM and frozen - some from 2010 and some from 2009. Again, didn't smell or look bad when preparing.
Any suggestions are greatly appreciated! Thanks in advance!