Pork Pozole

• 5 lb. pork neck bones
• 1 onion, quartered King Sooper's 1 lb For $0.99 thru 02/09
• 1 large carrot, cut into chunks Target 2 lb For $3.00 thru 02/06
• 1 large stalk celery, cut into chunks
• 2 cloves garlic
• 2 bay leaves
• 4-1/2 qt. (18 cups) water
• 8 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups shredded cooked pork
• 2 cans (28 oz. each) hominy, drained
• 1 cup green salsa
• 2 tsp. dried Mexican oregano, crushed
• 1 chicken bouillon cube
• 8 radishes, thinly sliced

1. Bring first 7 ingredients to boil in 8-qt.
2. stockpot; simmer on low heat 2 hours, skimming surface as needed.
3. Cook and stir bacon in skillet until crisp.
4. Use slotted spoon to transfer bacon to paper towels to drain, reserving drippings in skillet.
5. Add onions to drippings in skillet; cook and stir 5 min.
6. or until crisp-tender.
7. Strain meat broth; discard bones, vegetables and seasonings.
8. Return broth to pot.
9. Stir in bacon, onions and all remaining ingredients except radishes.
10. Bring to boil; simmer on medium-low heat 15 min.
11. Serve topped with radishes.

pork neck bones, onion, carrot, stalk celery, garlic, bay leaves, water, bacon, onion, pork, hominy, green salsa, oregano, chicken, radishes

Taken from www.kraftrecipes.com/recipes/pork-pozole-156274.aspx (may not work)