Pueblo Posole

Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

Ingredients

 * 2 cups dried hominy
 * 2 pounds pork sliced, diced, and browned
 * with a clove of garlic
 * ¼ cup New Mexico ground red chile or fresh ground pepper to taste
 * ½ onion, diced (½ cup)
 * 2 teaspoons oregano
 * salt to taste

Directions

 * 1) Fill large cooking pot with hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are “al dente” (several hours).
 * 2) Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).