Posole

• 2 tablespoons bacon drippings or vegetable oil
• 1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes
• 2 large onions, chopped
• 8 garlic cloves, minced
• 2 cups dried posole, soaked for at least 4 hours or overnight and drained
• 8 cups chicken stock, or more as needed
• 1 tablespoon dried oregano, preferably Mexican
• 2 teaspoons salt, plus more to taste
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 mild red chiles, preferably ancho or New Mexican
• Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish

1. Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat.
2. Add the pork, onions, and garlic and saute until the meat is lightly browned, about 10 minutes.
3. Add the posole, stock, oregano, salt, bay leaves, and thyme and bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
5. Add the chiles and continue simmering for another 1 to 1 1/2 hours, or until the corn is puffed and tender but still a little chewy.
6. Add more stock if necessary to keep the mixture rather soupy.
7. Keep the posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish.

bacon, onions, garlic, hours, chicken stock, oregano, salt, bay leaves, thyme, red chiles, lime wedges

Taken from www.cookstr.com/recipes/posole-2 (may not work)