Posole with Bacon

• 1 cup dried white posole* (sometimes called hominy; 5 ounces)
• 4 quarts water
• 1 (6-ounce) piece meaty smoked bacon such as Black Forest, top 1/4 inch of fat discarded and bacon cut into 1-inch pieces
• 3 large garlic cloves
• 1/2 small onion, finely chopped
• 2 fresh oregano sprigs or 1/4 teaspoon crumbled dried oregano
• 2 teaspoons salt

1. Rinse posole in a sieve under cold running water, then soak in a bowl of cold water to cover by 1 inch, chilled, 8 to 24 hours.
2. Drain and rinse soaked posole under cold running water, then transfer to a 6-quart pot.
3. Add 4 quarts water, bacon, garlic, onion, and oregano (do not add salt) and simmer gently, uncovered, over low heat until posole has flowered (burst open) and liquid just barely covers posole, 3 to 3 1/2 hours.
4. Discard garlic cloves and oregano sprigs, then stir in salt and simmer 5 to 10 minutes more.
5. Available at Latino markets and by mail order from Kitchen/Market (888-468-4433).

white posole, water, bacon, garlic, onion, oregano, salt

Taken from www.epicurious.com/recipes/food/views/posole-with-bacon-107224 (may not work)