ROY'S POSOLE

Mexican Pork & Hominy Stew

2 ounces olive oil

5 lbs pork cushion meat, trimmed of fat and cut into 1" pieces

4 cups, finely chopped yellow onions

3 or 5 thinly sliced jalapeno or Serrano chilies, or to taste (optional)

2 Tbs minced fresh garlic

2 Tbs dried oregano

2 Tbs ground cumin

¼ cup ancho chili powder

4 cups diced tomatoes in juice

4 cups chicken stock

4 cups white hominy, rinsed & drained

2 Tbs Kosher salt

2 tsp. freshly ground black pepper

Garnishes:  Shredded green cabbage, thinly sliced radishes & diced yellow onion

Heat the oil in a large, heavy pot over medium-high heat.  Brown the pork in batches, removing it to a bowl with tongs. When all the meat has been browned, add the onions and a little more oil if needed, and saute until the onions begin to brown.  Add the garlic and cook until lightly browned, about one minute.  Add the oregano, cumin, chili powder, stir well and add the tomatoes, stock, hominy, salt & pepper.  Bring to a boil, reduce heat and bring to a slow simmer.  Cover and cook until pork is very tender, about 90 Adjust seasonings.  Serve piping hot topped with the fresh garnishes and crispy tortilla chips.