Pork and Posole with Chipotles

• 4 cups precooked posole or canned hominy
• 1 pound boneless pork shoulder, trimmed of excess fat and cut into chunks
• Salt and black pepper to taste
• 1 tablespoon fresh oregano or marjoram leaves or 1 teaspoon dried
• 1 dried chipotle or 1 chipotle chile in adobo, or to taste
• 1 tablespoon ground cumin, or to taste
• 1 large onion, chopped
• 1 tablespoon minced garlic
• Chopped fresh cilantro leaves for garnish
• Lime wedges for serving

1. Combine the posole, pork, salt, pepper, oregano, chile, cumin, and onion in a saucepan that will hold them comfortably.
2. Add water or some of the hominy cooking liquid to cover by about an inch and turn the heat to medium-high.
3. Bring to a boil, then adjust the heat so the mixture simmers steadily but not violently.
4. Cook, stirring occasionally, until the pork is tender, about an hour; add liquid if necessary.
5. Stir in the garlic and cook for a few more minutes.
6. Taste and adjust the seasoning, then serve in bowlsthe mixture should be soupygarnished with the cilantro and lime wedges.
7. A traditional variation: Toast 1 cup hulled pumpkin seeds (pepitas, page 612) in a small dry skillet over medium heat, shaking the pan frequently until the seeds pop and color slightly, about 5 minutes.
8. Combine them with a bit of the broth in a blender and process until smooth.
9. Stir them into the stew and heat through.

hominy, pork shoulder, salt, fresh oregano, ground cumin, onion, garlic, fresh cilantro, serving

Taken from www.epicurious.com/recipes/food/views/pork-and-posole-with-chipotles-385892 (may not work)