Mexican Posole

Another favorite I discovered in an old recipe book entitled "A Taste of Mexico." This is a much simplified recipe for a posole that is very good. Cook time does not include refrigeration time. Enjoy!

• Ready In: 3 hrs 20 mins
• Serves: 18

Ingredients

• 3  lbs pork, lean with bone
• 3  large onions, chopped
• 6 -8  cups tomatoes, chopped
• 2 (28 ounce) cans hominy
• 1⁄4-1⁄2 cup green chili, diced
• 12  cups water (approximate)

Directions

1. Brown meat on all sides in large skillet.
2. Add onions; saute until golden brown.
3. Add Add tomatoes, hominy and green chiles.
4. Mix gently.
5. Cover with water.
6. Cook, covered over low heat for 3 hours, stirring occasionally.
7. Cool.
8. Refrigerate ife possible.
9. Skim fat from soup and discard.
10. Remove meat and shred or cut into bite-sized pieces.
11. Return to soup and reheat.
12. Condiments: Chopped cilantro, chopped green onions, sliced lettuce, lemon, dried red peppers, tortillas.