Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork shoulder
-(or shoulder chops),
-with bones in
29 oz White hominy (one
-can), with packing juice
6 Garlic cloves
2 tb Chili powder
-(or more to taste)
2 ts Salt

Put the pork shoulder piece(s) in a large kettle. Don't bother to cut
them up. Cover with cold water, about 10 cups. Slowly bring to a
simmer, uncovered. As it simmers for the first 10 minutes or so, skim
off any scum that rises to the surface. (It will stop appearing
after this.)

Simmer, partially covered, for at least two hours. Don't let too much
water boil away; just leave the lid a bit ajar so a small amount of
steam can escape.

Remove from heat. Remove the pork pieces from the broth and cut the
meat from the bones. Discard the bones. Cut the meat in medium chunks
(whatever size is appropriate for stew) and return it to the broth.

Crush or mince the garlic. Add the hominy with its juice, garlic,
chili powder and salt to the pork and broth. Adjust the chili powder
to your taste. The estimate here is for a mild store-bought unblended
spice and will produce a mild pozole. If you grind your own chiles,
they may be hotter. If you use a blend of chili powder and other
spices (which is not recommended), you will probably want to reduce
the salt. Remember that chili powder becomes mellowed and less spicy
as it cooks.

Return to heat and simmer (partially covered as before) for another
two hours. By this time, some of the meat will still be in chunks,
and some will be shredded. Skim the grease from the top; there may be
quite a bit. Check for salt before serving. (Don't try to add
anything else at the end; chili powder and garlic need time to cook.)

I serve this with corn tortillas, wrapped in foil and warmed in the
oven for ten or fifteen minutes.

NOTES:

* A simple New Mexican holiday stew -- This stew is from New Mexico.
It is traditionally served on special days, such as Christmas Eve or
New Year's Eve.

* An alternate way of cooking the stew is to simmer the pork for at
least one hour, remove the bones and add the other ingredients as
described above, and cook covered in a slow oven (275 (135 ) for
several hours.

: Difficulty: moderate.
: Time: 1 hour preparation, 2 hours cooking.
: Precision: Approximate measurement OK.

: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, California, U.S.A.
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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