Ingredients:
| 1½ | lbs. pork shoulder |
| 2 | cloves garlic, peeled |
| 1 | tablespoon cumin powder |
| 1 | onion, chopped |
| 2 | cloves garlic, chopped |
| 2 | tablespoons oil |
| ½ | teaspoon black pepper |
| ½ | teaspoon cayenne |
| 2 | tablespoons california chili powder |
| 1 | tablespoon salt |
| ¼ | teaspoon oregano |
| 4 | cups canned white hominy, drained and rinsed |
| 4 | cups pork broth, from cooking pork shoulder |
| 1 | cup canned diced green chilis (optional) |
| 2 | whole fresh jalapenos, chopped (optional) |
| 3 | whole ancho chilies, seeded and stemmed (garnish) (optional) |
Instructions:
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- boil ancho chilies in a separate small pot for the garnish.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
