Posole

.... submitted by dave
from Chicago, IL

Posole is a traditional Mexican dish from the pacific coast region of
Jalisco. A
thick soup that's
usually made with pork, hominy, garlic, onion, chili peppers, cilantro,
and
broth.
1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 tsp. whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp. oil
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. cloves
1/2 tsp. cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)

Place the meat in a large saucepan and just cover with lightly salted
water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns,
cumin seed, and oregano. Bring to a boil over medium heat, skim off any
foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat
and broth, reserving both. Saute the chopped onion and garlic in oil
until translucent. Add the remaining spices, stir for a minute. Cut the
reserved pork into 1 inch cubes and add to the pan. Stir in the canned
hominy, pork broth (if there is not enough pork broth, add chicken stock),
green chilies and jalapenos (optional). Cook at a simmer, covered, for 45
to 60 minutes until the meat and hominy are tender. If necessary, cook for
up to an additional 60 minutes until the chilies and onions are well
blended into the broth. Degrease the stew, taste for salt, and serve in
soup bowls. This is a delicious recipe and well worth the effort to make.

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