Mexican Pozole

I guess this was just a day for food and cooking.  It was cold today and when I am cold there is nothing that sounds better than hot soup.  A few years ago I got a big hunger for Pozole which I had enjoyed in Mexico.  I went searching the internet where of course you can find a recipe for ANYTHING and then I combined the ingredients and processes of a few different ones and came up with this.

Pozole is a Mexican Pork Stew made with hominy.  In Mexico you can buy hominy in the refrigerated section of the store and you have to cook it like beans - a couple of hours.  I have never seen it in the states that way.  I think that maybe in some areas of the country you might be able to find it frozen but certainly not in South Carolina. (I had trouble even finding the canned variety)  I also would have preferred dried chilies but we don't have those either.  This is a spicy and hearty soup that is perfect for a cold evening!  (I forgot to get a picture!)

• 6-8 large garlic cloves, minced
• 1 large onion, chopped
• 1½ pounds pork shoulder
• 1 T. dried oregano flakes
• 1/3 C. flour
• 2-3 T. canola oil
• ¼ C. olive oil
• 64 oz chicken broth
• 2 cans of hominy, drained
• 4 canned chipotle chilies including seeds, chopped fine.

1. Cut the pork into ¾ inch cubes.  Put the flour in a plastic bag and add the pork cubes.  Shake to coat well.
2. Heat the canola oil in a large stock pot and add the pork.  Cook and stir over medium heat until the pork is browned.  Add the olive oil and the onion and garlic.  Cook another 5 minutes or until the onion is translucent.
3. Add the chicken broth, oregano and the chilies.
4. Simmer covered until the pork is tender.  Add the drained hominy and heat through.

Optional – top with one or more of the following:

• Grated cheese
• Chopped onion
• Chopped radish
• Shredded cabbage
• Crushed tortilla chips