Posole

[Faith Corlett]

This is the way I make posole, it is my variation of the one from
Huntley Dent's book, "The Feast of Santa Fe."

Posole

1 onion, chopped
2 cloves garlic, peeled and chopped
2 Tablespoons vegetable oil or lard
1/2 teaspoon each black pepper, ground cumin, cloves and cayenne
1 1/2 pounds pork shoulder, cut in 1 inch cubes
2 or 3 cups canned white or yellow hominy,drained and rinsed
3 - 5 cups pork broth, degreased and strained
1 cup canned chopped green chiles
2 whole jalapenos, canned or fresh, chopped (optional)
Salt if needed

Saute the onion and garlic in the oil or lard until they wilt and begin
to brown. Add the spices, stir for a minute, then add the pork, hominy
(without liquid) pork broth, green chiles and jalapenos (if using).
Simmer, covered for 45 to 60 minutes, then check to see it the hominy is
tender and the pork is done. If they are not, cook longer, as long as it
takes to get them done. Add water as needed to keep the pork covered
while cooking.
Variations: Add some crushed dried red chile instead of the green and
omit the onion.
A non-traditional addition is crushed tomatoes, added when you add the
broth.
Serve with tortillas and garnishes like avocado, salsa, lettuce,
radishes or grated Monterey Jack cheese.

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