Posole (Mexican soup with pork and hominy)

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  cups  cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
• 2  tablespoons  lard or 2  tablespoons bacon fat
• 1  large onion, chopped
• 2  cloves garlic, peeled and diced
• 1  teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon black pepper
• 2 (4 ounce) cans  diced green chili peppers (or 2 fresh green chili’s seeded and diced)
• 2 (15 ounce) cans white hominy, drained and rinsed
• 1 1⁄2 cups  cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
• 1  quart  pork stock or 1  quart  chicken stock
•  salt
• 1⁄2 cup  chopped cilantro (garnish)
•  lime wedge (garnish)

Directions

1. In a large pan.
2. Saute onions in lard or bacon drippings until clear.
3. Add garlic and spices and cook another two minutes.
4. Add meat, green chili, rinsed hominy and beans.
5. The beans are not traditional but we like them.
6. Cook another two minutes.
7. Pour stock over all.
8. Add salt to taste.
9. Simmer, covered, about 1hour.
10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
11. I serve this with large corn chips and cold melon.