3 lbs. pork roast
2 qts. water
1 can (1 lb.) whole tomatoes
2 cans (1 lb. each) hominy, drained
2 med. onions, finely chopped
Salt to taste
6 dried red chili pods
Fresh vegetables relishes; shredded lettuce, thinly sliced green onion, chopped avocado
Cubes of Monterey Jack cheese
Picante sauce

Cook pork in water, red chili, onions, tomatoes, salt until pork is done (until meat falls apart). Add hominy and continue simmering for 1 hour. Salt to taste. Serve with fresh vegetables to be added to individual servings.

Those who prefer hotter seasonings will want to add picante sauce.