Posole

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

Saute onion and garlic in the oil or lard over medium-low heat until
they begin to brown. Add the spices, stir to blend, then add pork,
drained hominy, pork or chicken broth, green chiles and jalapeños (if
using). Simmer, covered for 45 to 60 minutes. Check to see it the
hominy is tender and the pork is done. If not, cook as long as it takes
for them to be done. Add water as needed to keep the pork covered while
cooking.
Note: crushed tomatoes may be added when you add the broth.
Serve with tortillas and garnishes, avocado, salsa, lettuce, radishes
and grated Monterey Jack and/or Cheddar cheese.


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