Posole Nini (From Missi Glauch)

• 1 1-2 lb pkg frozen hominy
• 5 lb pork ribs
• 1 large onion
• Peeled garlic cloves 4-5
• 7 TBS Better Than Broth Chicken Broth Paste
• Salt & pepper
• 1-2 Tbls Oregano
• 3-6 whole red chile pods seeded without stems

1. In large pot, saute quartered and sliced onion until transparent, add whole garlic cloves and 1-2
2. TBS of dried oregano (depends on amount of Posole you are cooking). Start with lesser amount as you can always add more to taste.
3. Add water 2/3 full in pot and add chicken broth paste, bring broth/water to boil
4. Add large pinch of salt
5. Rinse frozen hominy in colander and add to boiling water
6. One hour after cooking hominy, add meat and chile pods. Continue to slowly boil and add water or chicken broth as needed.
7. When hominy starts to pop open, taste for seasoning and tenderness of hominy. Remove cooked chili pods and bones from broth.
8. Serve red chile on side. Additional condiments can be served with Posole as a side dish: chopped onion, lemon slices, oregano.

hominy, pork ribs, onion, garlic, chicken, salt, oregano, red chile pods

Taken from www.epicurious.com/recipes/member/views/posole-nini-from-missi-glauch-53046221 (may not work)