1pounddried posole or two 29 oz. cans of hominy, drained
2poundpork shoulder roastcubed
2tablespoonsbacon greaseor lard,
1smoked ham hock
2tablespoonsancho chile powderOr New Mexico Red Chile Powder
1tablespoonchile powdergood quality
salt and pepper to taste
juice of one lime
one avocado sliced
one lime cut into wedges
1/2cupof diced onion
tortillas or tortilla chips
If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
In a large pot, heat up the lard and cook the onion for 7 minutes or until onions start to turn translucent.. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powders. Bring to a boil and then turn down to a low simmer.
After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices, radish and tortillas or tortilla chips.