Pozole - Vicki

This recipe is the New Mexico version and it came from Vicki.

Ingredients

Ingredients
	pork butt
	water
1	onion
6 - 8	garlic cloves
2 (24 oz cans)	hominy
1 T	chili powder (then add more for taste)
1 T	Caldo (then add more for taste)

Preparation

Don't brown the pork. Instead add the pork to a pot along with one onion, 6-8 cloves or garlic (pressed) and some water. Bring to a boil and boil for about an hour. Add the hominy and the chili and caldo as needed to make a soup.

Serve the New Mexico way with some lime and warm flour tortillas.

Serve the Mexican way with some tostada shells on the side and any combination of the following ingredients; sliced cabbage, sliced radish, chopped cilantro, chopped green onions, lime and some oregano.