Posole Blanco

Description
Pork and hominy soup.
 * Contributed by Catsrecipes Y-Group
 * Makes 6 Servings

Ingredients

 * 1 pound boneless lean pork
 * 6 chicken thighs
 * ½ medium onion (divided)
 * 2 cloves garlic, peeled and left whole (divided)
 * 2 teaspoons salt (divided)
 * 12 peppercorns (divided)
 * 6 cups water (divided)
 * 1 x 29-ounce can golden hominy

Garnishes

 * salsa
 * ½ medium onion, chopped
 * 6 to 8 radishes, chopped
 * ½ head lettuce
 * shredded 1 avocado, sliced
 * 2 tablespoons dried leaf oregano, crushed
 * 6 small limes, halved

Directions

 * 1) Cut pork into 1-inch cubes and place in a large saucepan.
 * 2) Place chicken thighs in another large saucepan.
 * 3) Cut onion half into 2 pieces.
 * 4) In each saucepan, place 1 piece of onion, 1 clove garlic, 1 teaspoon salt, 6 peppercorns and 3 cups water.
 * 5) Bring each to a boil.
 * 6) Skim foam from surface.
 * 7) Cover pork and simmer 1 hour.
 * 8) Cover chicken and simmer 45 minutes.
 * 9) Remove cooked pork and chicken from broths with a slotted spoon and place ina large pot or dutch oven.
 * 10) Strain broths, discard solids, and add broths to meat.
 * 11) Drain and rinse hominy and add to meat.
 * 12) Bring to a boil; reduce heat.
 * 13) Cover and simmer 30 minutes.
 * 14) Taste posole and add more salt if needed.
 * 15) Serve in large soup bowls.
 * 16) Add garnishes to soup as desired.