Posole
1 onion, chopped
2 cloves garlic, peeled and chopped
2 Tablespoons lard (may substitute veg. oil, but it isn't the same)
1/2 teaspoon black pepper
1/2 teaspoon ground comino (cumin)
1/2 teaspoon cloves
1 1/2 pounds pork shoulder, cut in 1 inch cubes
2 or 3 cups canned hominy, drained and rinsed
3 - 5 cups water, as much as needed to cover ingredients
1 cup canned chopped green chiles, with liquid
2 whole jalapeños, canned or fresh, chopped
Salt if needed
Saute onion and garlic in the oil or lard until they soften and
begin to brown. Add the spices, stir for a minute, then add pork, hominy
(without liquid) water, green chiles and jalapeños. 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, until they are done. Add water as
needed to keep the pork covered while cooking.
Serve with tortillas and choice of garnishes - avocado, salsa,
lettuce, radishes and grated Monterey Jack and Cheddar cheese. Serves
about 6
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