South Texas Pozole

• 2 1/2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 10 cups chicken broth
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 3 tablespoons ground red chili powder
• 3 cups white hominy, drained

1. Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
2. Remove the pork with a slotted spoon and keep warm.
3. Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
4. Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
5. Reduce heat to low, cover, and cook for about 90 minutes.
6. Add hominy and cook for 15 more minutes.
7. Check seasonings and add more chile powder or salt according to taste.
8. Ladle into soup bowls.
9. Serve with hot corn tortillas and garishes.
10. GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

pork shoulder, oil, onion, garlic, chicken broth, oregano, salt, ground red chili powder, white hominy

Taken from www.food.com/recipe/south-texas-pozole-132186 (may not work)