Posole

Description
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth. This is a delicious recipe and well worth the effort to make.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ lbs pork shoulder
 * ½ onion stuck with 2 cloves
 * 2 cloves garlic, peeled
 * 5 peppercorns
 * ½ teaspoon whole cumin seed
 * oregano, pinch
 * 1 onion, chopped
 * 2 cloves garlic, chopped
 * 2 tablespoon oil
 * ½ teaspoon black pepper
 * ½ teaspoon ground cumin
 * ½ teaspoon cloves
 * ½ teaspoon cayenne
 * 4 cups canned white hominy, drained and rinsed
 * 3 to 5 cups pork broth from cooking pork shoulder
 * 1 cup canned chopped green chilies
 * salt to taste

Directions

 * 1) This recipe requires a simple prep. Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
 * 2) Now you are ready to cook.
 * 3) Place the meat in a large saucepan and just cover with lightly salted water.
 * 4) Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano.
 * 5) Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
 * 6) Remove meat and broth, reserving both.
 * 7) Sauté the chopped onion and garlic in oil until translucent.
 * 8) Add the remaining spices, stir for a minute.
 * 9) Cut the reserved pork into 1 inch cubes and add to the pan.
 * 10) Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
 * 11) Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
 * 12) If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
 * 13) Degrease the stew, taste for salt, and serve in soup bowls.