Posole
I admit to using the canned hominy shortcut for posole, usually 2 cans each of white and yellow, drained and rinsed. The recipe I use is from Mom's copy of "Mexican Cookbook" by Erna Fergusson (University of New Mexico Press).
2 pounds pork, cubed
2 onions, chopped
1 bay leaf
1 Tbsp fat
1/2 tsp oregano (I frequently forget this!)
1 cup red chili pulp OR 4-6 Tbsp chile powder
1 cup nixtamal (hominy) see note above
1 tsp salt
Fry onions in fat, add pork and blend. Add nixtamal or hominy, chile and seasoning. (I fry in the chili powder here, add canned hominy later).
Add hot water (more or less to cover) and simmer until pork is thoroughly tender, about 4 hours. Serve steaming hot. If chile powder is used, mix with 1 tbls of flour and stir into fat.
If canned hominy is used, cook pork first until almost done before adding hominy. Then simmer until done.
Joy in icy Missouri