Pozole

Directions

1. 1
   Put oil in a large saucepan over medium-high heat.
2. 2
   When hot, add pork and onions and sprinkle with salt and pepper.
3. 3
   Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
4. 4
   Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds.
5. 5
   (The more you leave in, the hotter the stew will be.)
6. 6
   When pork and onions are browned, add chiles, hominy, oregano and cumin.
7. 7
   Add water to cover everything by about an inch.
8. 8
   Bring to a boil, then adjust heat so the mixture simmers steadily.
9. 9
   Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
10. 10
    If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot.
11. 11
    Stir in garlic and cook a few minutes more; taste and adjust the seasoning.
12. 12
    The mixture should be a little soupy.
13. 13
    Serve in bowls, garnished with cilantro and lime wedges.