MEXICAN PORK POSOLE

Your favorite ingredients come together in this pork posole. With a base of chicken broth, this Mexican stew also draws upon spices such as chili powder and cumin for a palate-pleasing production.

Ingredients
Enough pork to make stew
1 can of 1/3 to 2/3 hominy
1 large onion, chopped
3 cloves garlic, minced
Oil
1-2 tbsp. red chili powder
2 cups chicken broth
Dash oregano
Well-rounded tsp. cumin powder
Sea salt to taste
Water
Avocado slices

Methods/steps
Start by cubing some pork. Depending upon the size of the can of posole you are using, you will need enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If you wind up with half and half, that's fine. Chop onion, and mince garlic. Put some oil in a large, heavy pot and sauté the onion and garlic until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat, turning often. Reduce your heat and add red chili powder to taste. Stir the meat until it is coated with the chili, and then add chicken broth. Throw in a healthy dash of oregano and cumin powder, as well as some sea salt. If you are starting with the dried posole, you will want to add it before it's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this point and let it finish its cooking with the meat. You will also want to water - not the water you've been cooking it in (you want to make sure you don't have any of the lime in your final dish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own, before adding the posole. When you add the posole, remember to add water. If you want this to be a stew, add enough liquid to make it a stew, not a soup. Cover and simmer on low for at least an hour and a half. Chop some avocado on top.