Posole

• 3-3.5 pounds boned pork shoulder/butt, fat-trimmed, diced in 1" chunks
• 1 Onion, medium, chopped
• 8 garlic cloves, minced
• 2 tablespoons New Mexico chili powder
• 1 tablespoon Dry oregano
• 1 teaspoon Ground black pepper
• 2 Cans Hominy (1 lb 13 oz each) yellow or white
• 7 ounces Can roasted diced green chilies
• 3 quarts Chicken broth (or 14 boullion cubes + 14 c water)
• Salt to taste
• Optional garnish: sour cream, sliced scallions

1. In heavy large pot: combine pork, onion, garlic, New Mexico chili powder oregano, pepper, and 1 cup broth. Bring to boil, cover, and simmer rapidly on medium heat 30 minutes.
2. Uncover pan; stir often on medium high until broth evaporates, meat is streaked with brown.
3. Add 1 cup broth and stir drippings free.
4. Add drained hominy and 8 cups broth, plus roasted canned diced chilies.
5. Bring to boil, cover, simmer gently until pork is very tender, and 1.5 hours or more.
6. Add another 4-5 cups broth to make a total of about 14 cups. Serve in big bowls with optional garnish.
7. If made ahead, cool first, then chill for up to 3 days. Reheat until simmering before serving.

pork shoulder, onion, garlic, new mexico, oregano, ground black pepper, hominy, green chilies, chicken broth, salt, sour cream

Taken from food52.com/recipes/24076-posole (may not work)