Mexican Posole

• 3 lbs pork, lean with bone
• 3 large onions, chopped
• 6 -8 cups tomatoes, chopped
• 2 (28 ounce) cans hominy
• 14-12 cup green chili, diced
• 12 cups water (approximate)

1. Brown meat on all sides in large skillet.
2. Add onions; saute until golden brown.
3. Add Add tomatoes, hominy and green chiles.
4. Mix gently.
5. Cover with water.
6. Cook, covered over low heat for 3 hours, stirring occasionally.
7. Cool.
8. Refrigerate ife possible.
9. Skim fat from soup and discard.
10. Remove meat and shred or cut into bite-sized pieces.
11. Return to soup and reheat.
12. Condiments: Chopped cilantro, chopped green onions, sliced lettuce, lemon, dried red peppers, tortillas.

pork, onions, tomatoes, hominy, green chili, water

Taken from www.food.com/recipe/mexican-posole-253972 (may not work)