Pozole (Mexican pork and hominy stew)

• 4 pork chops, about 1 1/2 pounds
• 2 chicken legs plus thighs, about 1 1/2 pounds
• 6 cups water
• 1 onion, about 1/4 pound, peeled and quartered
• 1 large clove garlic, peeled
• Salt to taste if desired
• 2 tablespoons chopped hot green chilies, optional (see note)
• 12 peppercorns
• 2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
• 1 small head iceberg lettuce
• 12 radishes
• 1 lime
• 1/2 cup finely chopped Bermuda onion

1. Cut bones from chops but reserve both meat and bones.
2. Cut meat into one-inch cubes.
3. Put meat and bones in small kettle and add chicken legs and thighs.
4. Add water, quartered onion, garlic, salt, chilies and peppercorns.
5. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender.
6. Remove pork and chicken.
7. When cool enough to handle, remove and discard skin and bones from chicken.
8. Cut meat into bite-size pieces.
9. Strain broth into another small kettle or saucepan.
10. Add meats, hominy and bring to boil.
11. Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion.
12. Serve in individual serving dishes, to be added to soup according to taste.
13. Serve soup in individual heated soup bowls.

pork chops, chicken, water, onion, clove garlic, salt, green chilies, peppercorns, hominy, head iceberg lettuce, radishes, lime, bermuda onion

Taken from cooking.nytimes.com/recipes/5029 (may not work)