Posole

• 2 lbs pork shoulder, cut into 1-inch chunks
• 1 teaspoon salt
• pepper
• 1 teaspoon dried oregano
• 1 -2 tablespoon chipotle chile, pureed (canned in adobe sauce)
• 2 (30 ounce) cans hominy, drained but reserve liquid
• 1 bay leaf
• 2 onions, chopped
• 2 garlic cloves, diced
• 1 bunch fresh cilantro, stemmed, garnish
• 2 tablespoons fresh cilantro, chopped
• 6 radishes, sliced, garnish
• 1 large avocado, diced, garnish
• 2 limes, cut into wedges, garnish
• corn tortilla, warmed

1. In a large soup pot combine first 6 ingredients (pork - chipotle chiles).Add the liquid from the hominy along with the bay leaf and enough water (about 2 cups) to cover.
2. Bring to a boil.
3. Reduce heat and add half of the onion and simmer covered for 1 hour.
4. Add hominy to soup and increase heat to med low, cooking uncovered for 45-60 minutes or until pork is tender and soup thickens.
5. Stir in garlic and cook 10 more minutes.
6. Stir in chopped cilantro just before serving.
7. To serve prepare dishes of garnishes (onion, extra oregano, radishes, avocado, and lime wedges).
8. Serve posole in bowls with tortillas.

pork shoulder, salt, pepper, oregano, chipotle chile, hominy, bay leaf, onions, garlic, fresh cilantro, fresh cilantro, radishes, avocado, corn tortilla

Taken from www.food.com/recipe/posole-339450 (may not work)