Posole

• 3/4 teaspoon oregano
• 2 teaspoon cumin - heated in saute pan
• 4 medium onions - Chopped
• 4-5 cloves of garlic - Chopped
• 3 tablespoons salt
• 20 cups chicken broth
• 4 cans hominy
• 3-4lb pork shoulder - browned
• Oil for saute

1. 1. In a large stock pot, heat the cumin over medium heat, until fragrant.
2. 2. Add oil to the cumin in the pan and saute the onions, garlic and oregano and 1-2 teaspoons salt, until onions are soft.
3. 3. Add 20 cups chicken broth and the hominy to the saute and bring the entire mixture to a boil, then reduce to a simmer. Taste for salt content, and add as needed, ~1-2T. Simmer for 4hrs.
4. 4. After 4hrs, brown pork on all sides and add to pot. Room permitting, add another 3-4 Cups of broth. Simmer the entire mixture for another 3hrs.
5. 5. Remove pork from stew, shred meat and add back into the liquid.

oregano, cumin, onions, garlic, salt, chicken broth, hominy, pork shoulder, saute

Taken from www.epicurious.com/recipes/member/views/posole-51599231 (may not work)