Green Posole

• 1 1/2-2 pound Pork Loin, cut into 1/2 inch cubes
• 3 Tablespoons Olive Oil
• 1 large Yellow Onion
• 4 Garlic Clove, minced
• 1 teaspoon White Pepper
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Oregano
• 1 teaspoon Cayenne Pepper
• 2-29 ounce cans White Hominy, drained and rinsed
• 1-7 ounce can chopped Green Chilies
• 1 1/2-2 cups finely chopped Cilantro
• 2 Jalapenos, chopped (optional)

1. Place pork in a large stock pot and cover with salted water. Over medium-high heat bring to a full boil, skim off any foam that rises; reduce heat, cover and simmer for 30 minutes. Remove meat and set aside. Strain broth through cheese cloth to remove solids and any remaining foam.
2. Meanwhile in a large skillet, over medium heat, saute onion and garlic in olive oil until translucent. Add white pepper, cumin, oregano, and cayenne to onions and cook for an additional minute.
3. Place cooked pork, onion mixture and broth in stock pot and add hominy, chilies, cilantro and jalapeno. Over medium-high heat bring to a low boil, reduce heat, cover and simmer for 1 hour or until meat and hominy are tender. Adjust salt and seasoning to taste.
4. Garnishes:
5. Shredded Lettuce
6. Shredded Cabbage
7. Sliced Radishes
8. Sour Cream Grated Monterey Jack Cheese
9. Chopped Cilantro
10. Corn Chips
11. Chopped Green Onion
12. Chopped Jalapeno
13. Diced Avacado
14. Cubes of Cream Cheese
15. Lemon and Lime Wedges

olive oil, onion, garlic, white pepper, ground cumin, oregano, cayenne pepper, white hominy, green chilies, cilantro, jalapenos

Taken from www.epicurious.com/recipes/member/views/green-posole-50105616 (may not work)