Recipe: Loma Luna Posole (Spanish/Mexican Pork)

LOMA LUNA POSOLE
(Spanish/Mexican Pork)

3 lbs. Boneless pork, cut into chunks
6 cups water
5 cups canned hominey (1/2 white, 1/2 yellow)
1 cup chopped onion
3 red chile pods, crushed or 3 Tbsp chili powder*
2 tsp leaf oregano
1 tsp garlic powder
1 1/2 to 2 tsp salt, or to taste

Place pork and water in pot. Cover and cook until meat is tender, about 1 hour.

Add remaining ingredients, tasting for salt. Simmer over low heat for 20-25 minutes.

*This is really good if you can find real New Mexico chili powder.

Servings 8-10