1    -(up to)
2 lb Dried hominy; or several
-large cans canned hominy (a
-combination of white and
-yellow)
1 lb Lean pork or beef stew meat
2    -(up to)
3 lb Fattier pork meat such as
-spareribs; or beef or lamb
1 lb Smoked pork shanks or hocks
-(optional)
1    Beef bouillon cube
1    Chicken bouillon cube
2    Heads garlic; unpeeled and
-unseparated; each cut in
-half crosswise
2    -(up to)
3    Onions
3    Bay leaves
1 ga Water
1    Chicken

CONDIMENTS
1 Onion; chopped
Oregano leaves; crumbled
1 Cabbage; thinly sliced
1 Bunch radishes; cut into
-julienne strips
2 -(up to)
3 Limes; cut into wedges
4 oz Bacon; or so, diced, cooked
-until crisp
1 Bunch cilantro; chopped
Salsa Verde con Pipian; see
-recipe
Salsa Roja; see recipe
Chopped fresh Jalapeno
-peppers

Traditionally, you spoon the seasonings on top: mixtures such as green
tomatillos pureed with pumpkin seeds, pureed soaked red ancho chiles, or
smoky chipotles pounded with roasted tomatoes … [read be creative with
this…]

If using dried hominy, soak it in water to cover for eight hours or
overnight. Drain. Place in a large pot with water to cover; simmer 2 to 3
hours, or so until tender. Taste as you go since some posole cooks quicker
than others.

If using canned posole, simply open the cans and drain.

Combine the meats, bouillon cubes, garlic, onions, bay leaves, and water in
a large pot. Bring to a boil, then reduce heat to a low simmer. Spoon off
any scum that comes to the top. Cookj over low heat for about 2 hours, then
add the chicken. Simmer for another 1.5 to 2.5 hours, or until the meats
are very tender, the chicken tender but not falling apart, and the broth
extremely flavorful.

About 30 minutes before the broth is ready, add the hominy.

Serve the posole in bowls; a few big spoonfuls of hominy, the rich broth, a
chunk or two of the various meats. Have an array of condiments on the table
for each diner to add to their bowl. Serves 8 to 10.

,