Mexican Posole

Directions

1. 1
   Brown meat on all sides in large skillet.
2. 2
   Add onions; saute until golden brown.
3. 3
   Add Add tomatoes, hominy and green chiles.
4. 4
   Mix gently.
5. 5
   Cover with water.
6. 6
   Cook, covered over low heat for 3 hours, stirring occasionally.
7. 7
   Cool.
8. 8
   Refrigerate ife possible.
9. 9
   Skim fat from soup and discard.
10. 10
    Remove meat and shred or cut into bite-sized pieces.
11. 11
    Return to soup and reheat.
12. 12
    Condiments: Chopped cilantro, chopped green onions, sliced lettuce, lemon, dried red peppers, tortillas.