Posole

POSOLE

• 1¼-pound pork shoulder, cut into slices (bones included)
• ½ cups roasted green chiles, chopped
• 3 garlic cloves, minced
• 1 cup chopped onions
• 2 tablespoons crushed red chiles
• One 30-ounce can pozole blanco (white hominy)
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• Salt

GARNISH PLATE

• Lime
  
  

  Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1½ to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls.

  Pass around a plate of garnishes for everyone at the table to add to their soup.