The Delhi News-Record - - DINING -

1-3 lb. (1.5 kg) bone­less pork shoul­der

1 tbsp. (15 ml) ground cumin

2 tsp. (5 ml) chipo­tle pow­der or hot smoked pa­prika

11/2 tsp. (7 ml) salt

2 tbsp. (25 ml) veg­etable oil

1 large onion diced

3 cloves gar­lic, minced

3 cups (750 ml) chicken stock

1 can of pinto beans

*2 cups (500 ml) of cooked hominy

1-28 oz. (796 ml) can of diced toma­toes

3 Tbsp. (45 ml) tomato paste

1 tbsp. (15 m) oregano ( prefer­ably Mex­i­can)

1 tbsp. (15 ml) ground cumin

3 tbsp. (45 ml) lime juice salt to taste Ac­com­pa­ni­ments: shred­ded Mon­terey jack cheese chopped cilantro lime wedges flour tor­tillas

1. Pre­heat oven to 300F. (150C)

2. In small bowl, com­bine cumin and smoked pa­prika and salt. Rub spice mix all over pork. Place pork in shal­low roast­ing pan and pour 1/ 2 cup ( 125 ml) wa­ter or beer in bot­tom of pan. Cover pan tightly with foil and roast un­til meat is very ten­der about 4 hours. Let pork cool.

3. Shred pork into bite-size pieces. Skim fat from juices in roast­ing pan; re­serve meat. ( You can do this a day or two ahead and keep re­frig­er­ated).

4. Heat oil in large stock pot or Dutch oven over medium-high heat. Add onion and sauté un­til soft. Add gar­lic and cook for an­other minute.

5. Stir in stock, pinto beans, hominy, toma­toes, tomato paste, oregano and cumin. Bring to boil and then re­duce heat to low. Cover and sim­mer, stir­ring oc­ca­sion­ally for 30 min­utes.

6. Add re­served pork to posole and any juices. Sim­mer un­cov­ered for 20 min­utes. Sea­son to taste with salt.

7. Trans­fer to large bowl and serve with ac­com­pa­ni­ments on side. Serves 10-12

If you can’t find canned hominy, you can cook 1 cup of coarse dried grits in plenty of boil­ing wa­ter un­til ten­der (about 15 min­utes) Drain. • An­other op­tion in this recipe

if you can’t find hominy, is to use frozen corn.

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