Pozole

This is a delish Mexican wedding soup that we lurrve here at our house. It works the best if you'll cut the meat first. The pork gets super tender with all the cook time.

2-4 lb pork shoulder roast
3 cans (the smaller size) white hominy
1/2 tsp cumin
1 tsp oregano
3 chicken boullion cubes
1 medium onion, cut up really really small or 1 Tbs crushed dried onions
2 cloves garlic, minced
Chili powder to taste (I use about 1 tsp)
-- if you're feeling like an authentic flavor, omit the cumin and use 1 Tbs of the juice from a can of adobo
peppers
1 bunch of cilantro, chopped
cut limes
tortilla chips

Cut the pork into cubes, trimming off the fat. Put it in a large pot and add water just until it covers the meat. Add the juice from the hominy, cumin, oregano, boullion cubes (I crush them), onion, garlic, and chili powder. Bring to a boil and skim the foam off. Simmer for about half an hour. Add the hominy and simmer another 45 mins or so until the liquid starts to thicken a little. Be sure to taste it about 30 mins in because if the flavor is a little strong, you'll need to add a bit of water to the broth. Remove from heat, add the cilantro and cover, letting stand for 5 minutes before serving. We squeeze a lime wedge into the soup and crunch up tortilla chips to eat. Yumm-o!