Pork And Pozole With Chipotles

• 4 cups cooked or canned pozole (or hominy)
• 1 pound pork shoulder, trimmed of excess fat and cut into chunks
• Salt and pepper to taste
• 1 tablespoon fresh oregano or marjoram, or 1 teaspoon dried
• 1 dried chipotle, or 1 chile en adobo, or to taste
• 1 tablespoon ground cumin, or to taste
• 1 large onion, peeled and chopped
• 1 tablespoon minced garlic
• Chopped fresh cilantro leaves for garnish
• Lime wedges

1. Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably.
2. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high.
3. Bring to a boil, then adjust heat so mixture simmers steadily.
4. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
5. Stir in garlic and cook a few minutes more.
6. Taste and adjust seasoning.
7. Mixture should be a little soupy.
8. Serve in bowls, garnished with cilantro and lime wedges.

pork shoulder, salt, fresh oregano, ground cumin, onion, garlic, fresh cilantro, wedges

Taken from cooking.nytimes.com/recipes/6382 (may not work)