Pork Pozole

Was reading Stephen Havill's Posadas County detective series and there was a pot of pozole cooking on the stove.  I'm always in the market for good food as well as good books so made this from a recipe on-line.  Outstanding.  Followed it up last night with a green chicken version which will also be posted
here.  So make yourself a pot of one or the other and settle down with a good mystery novel set in (fictional) Posadas County, New Mexico.

Ingredients:

1 1/2 lb pork shoulder
2 garlic cloves, peeled

1 T cumin powder

1 onion, chopped

2 garlic cloves, chopped

2 T oil

1/2 tsp black pepper

1/2 tsp cayenne

2 T California chili powder

1 T salt

1/4 t oregano

4 c canned white hominy (three small cans)

3 -5 c pork broth reserved from cooking pork shoulder

1 small can diced green chilis (I used the New Mexico chilis)

salt

Pork shoulder:

Combine the pork, peeled garlic, pepper, cumin, oregano, and 1/2 onion in a large pot and cover with lightly salted water.  Bring to a boil, skim off foam, reduce heat and simmer for 45 minutes.

Remove meat and broth, reserving both.  Cut pork into 1 inch cubes.

Pozole:

Saute remaining onion and garlic in vegetable oil until translucent.  Add remaining spices and stir for one minute, then add pork, hominy, pork broth, and green chiles.

Simmer covered for 45 to 60 minutes until pork and hominy are tender.  It can be cooked for up to another hour if you want it to become more stewlike.

Serve:

I served in soup bowls with a dollop of sour cream.