Posole

Rich Hasler (posole if you use red chili, green chili stew if you use green)
1 large pork shoulder (I use a lot less meat and up the hominy)
1 liter chicken broth
2 med-large onions, chopped finely
2 heads of garlic, minced
½ c. mild, finely ground chili (or substitute a pint of frozen red chili)
1 Tbsp oregano
2 Tbsp cumin
1 lb hot green or red chili chopped (optional)
2 16 oz cans hominy (I like more hominy or you can substitute potatoes)

Brown the pork very well, with lots of crispy but not burnt stuff (optional).  Cover pork in boiling water and simmer for a long time, until the meat basically falls apart.  Take off the heat.  Let cool, and degrease the pork stock.  Cut the pork into cubes, removing any excess fat.

While the roast is simmering bring the liter of chicken broth to a boil adding the onion, garlic, ground chili, oregano, cumin, and green chili, hominy, and salt if needed.  Allow this to simmer equal to the roast simmering time adding more water as needed to keep it from burning.  Add the degreased pork stock into the chili mix.  Add the pork and bring this to a boil.  Check the flavor and turn stove to low, cover and leave it for an hour.  Make sure you have enough water but not too much.  You can spike this up with tomatillo/jalapeno, Valentina or Cholula hot sauce.  This is a New Mexico favorite! Get out the sharp cheddar cheese and tortillas…