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Recipe from: Faith Corlett
1 onion, chopped
2 cloves garlic, peeled and chopped
2 Tablespoons vegetable oil or lard
½ teaspoon each black pepper, ground cumin, cloves and cayenne
1 ½ pounds pork shoulder, cut in 1 inch cubes
2 or 3 cups canned white or yellow hominy,drained and rinsed
3 to 5 cups pork broth, degreased and strained
1 cup canned chopped green chiles
2 whole jalapeños, canned or fresh, chopped (optional)
Salt if needed
Sauté the onion and garlic in the oil or lard until they wilt and begin to brown. Add the spices, stir for a minute, then add the pork, hominy (without liquid) pork broth, green chiles and jalapeños (if using). Simmer, covered for 45 to 60 minutes, then check to see it the hominy is tender and the pork is done. If they are not, cook longer, as long as it takes to get them done. Add water as needed to keep the pork covered while cooking.
Serve with tortillas and garnishes like avocado, salsa, lettuce, radishes or grated Monterey Jack cheese.
Add some crushed dried red chile instead of the green and omit the onion. A non-traditional addition is crushed tomatoes, added when you add the broth.