Posole (Mexican soup with pork and hominy)
"This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork...."
INGREDIENTS
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3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
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2 tablespoons lard or 2 tablespoons bacon fat
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1 large onion, chopped
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2 cloves garlic, peeled and diced
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1 teaspoon cumin
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1/2 teaspoon oregano
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1/2 teaspoon black pepper
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2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
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2 (15 ounce) cans white hominy, drained and rinsed
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1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
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1 quart pork stock or 1 quart chicken stock
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salt
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1/2 cup chopped cilantro (garnish)
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lime wedge (garnish)
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