Pozole

A soup you can find in cans in the Hispanic section of the store. This recipe is very good, especially on a cold day.

Ingredients

2 1/2 pounds pork loin

2 medium onions, chopped

8 cloves garlic, minced

3 tablespoons chili powder

1 teaspoon oregano leaves, crushed

1/2 teaspoon pepper

3 quarts chicken broth

 1  7-oz can green chilies

2, 1-lb cans hominy or garbanzo beans, drained and rinsed

Optional

Sour cream

Green onions

Directions

Remove all fat from pork loin and cut into bite size pieces. In a large stock pot, combine pork, onion, garlic, chili powder, oregano, pepper and 1 cup of the broth. Bring to boil, cover and simmer rapidly on medium heat for 30 minutes, stirring occasionally. Uncover pan and stir often on medium high heat until broth is gone, meat is streaked with brown and drippings are richly brown. Add 1 cup broth and stir drippings from pan. Add remainder of broth and bring to boil. Reduce heat, cover, and simmer for approximately 1 1/2 hours or until meat is tender. Add green chilies and hominy, cook for about 15 minutes.