Tucson Green Chile Posole

Ingredients

• ◆2 lb pork shoulder, cut into 1-inch cubes
• ◆1 lb dried hominy (posole), soaked overnight — or 2 (29 oz) cans white hominy, rinsed
• ◆6 Hatch green chiles (or Anaheim), roasted, peeled & chopped
• ◆1 large white onion, chopped
• ◆6 cloves garlic, minced
• ◆2 tsp ground cumin

Method — Step by Step

1. 1If using dried hominy, drain the overnight soak and rinse. If using canned, drain and rinse well. Set aside.
2. 2In a large pot over medium-high heat, brown the pork cubes in batches — don't crowd the pan — until deeply golden on all sides, about 8 minutes per batch. Transfer to a plate.
3. 3Lower heat to medium and add the chopped onion to the rendered pork fat. Cook until soft and translucent, about 5 minutes. Add the garlic and cook 1 more minute.