Posole(Traditional Mexican Christmas Eve Supper)

• 3 lb. lean pork
• 6 c. water and 1 Tbsp. chicken bouillon
• 3 Tbsp. chili powder (not chili mix)
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1 small onion, chopped
• 1 to 2 cloves garlic
• 6 c. white hominy, drained (2 large cans; more if desired)
• salt to taste

1. Boil meat with spices, chili and onion until very tender. Cool.
2. Refrigerate overnight.
3. Remove solidified fat.
4. Chop pork in bite size.
5. Return to liquid.
6. Add drained hominy.
7. Bring to boil.
8. Reduce to simmer.
9. Simmer 30 minutes.
10. Serve in bowls. Serve with condiments as desired (finely chopped green onion, sliced radishes, chopped lettuce, lime squeezed over, warm tortillas, corn or flour).
11. Even better a day or two later.

lean pork, water, chili powder, oregano, cumin, onion, garlic, white hominy, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920565 (may not work)