Posole
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Recipe by Chef Adam Cutsinger

Ingredients
1 1/2 lb pork shoulder, cut into cubes or strips
4 cloves garlic, peeled and chopped
1 1/2 teaspoon peppercorns
1/2 teaspoon whole cumin seed
1 pinch oregano
1 1/2 onions, chopped
3 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne pepper
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
2 jalapenos, chopped
4 ancho chiles
Salt to taste

Method
Heat oil in a large saucepan over medium heat. Saute the onions and garlic for approximately two minutes. Dredge the meat in flour and brown the meat in the pan with the onions and garlic. Be sure not to burn the garlic. Add enough water to cover the meat with a least 2 inches. Stir in the dried hominy (nixtamal), salt, cumin, oregano, cloves, pepper and chiles. (If using fresh hominy instead of dried, do not add at this time.) Let simmer for 1 hour.
Add chicken broth as necessary to replace liquid. If using fresh hominy, add it at this time. Simmer for an additional hour. Add in cubed pork and simmer for an additional 20 minutes or until hominy is thoroughly cooked. Salt to taste.