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POSOLE 
2 lb. lean pork, cubed
3 lb. posole, dried, frozen, or canned hominy
1 qt. water, for cooking
1 tsp. salt
1/2 tsp. each black pepper, ground cumin, and oregano
4 garlic cloves, minced
2 tbsp. med. hot red chili powder

In a large heavy pot, boil the pork in salted water until tender. Add the uncooked hominy and all the other ingredients. Cover and simmer until the hominy kernels swell and burst open, about 45 minutes. If using the canned, cooked hominy, simmer covered until heated through, about 20 minutes.

Serve as a stew with hot, buttered flour tortillas, or as a side dish. Posole is traditionally prepared for feast days among the Pueblo Indians of the Southwest and on New Year's Day for good luck. Serves 4-6.

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