Pozole 


                  INGREDIENTS 
                  AS MUCH PORK SHOULDER ROAST AS YOU DESIRE CUT INTO CHUNKS 
                  7-10 GUAJILLO CHILES 
                  3 LARGE RED TOMATOES 
                  TEASPOON OF DRIED OREGANO 
                  1 GARLIC TOOTH 
                  1 29 OZ CAN OF WHITE HOMINY (DRAINED) 
                  1 LARGE WHITE ONION 
                  HALF A HEAD OF CABBAGE 
                  LEMONS OR LIMES 
                  CORN TORTILLAS 

-BOIL MEAT IN A LARGE POT UNTILL VERY TENDER 
-WHILE THE MEAT IS BOILING SEED AND DEVEIN GUAJILLO CHILES AND BOIL IN 
 ENOUGH WATER TO COVER WITH THE TOMATOES 
-BLEND THE GARLIC, HALF OF THE ONION, TOMATOES, AND CHILES (WITH THE WATER 
 IT WAS BOILED IN) AND PUT THROUGH A STRAINER 
-DISREGARD THE PULP THAT IS IN THE STRAINER (THROW IT AWAY) AND ADD THE JUICE TO
 THE MEAT (DO NOT DRAIN THE WATER FROM THE MEAT, THIS IS A SOUP) 
-ADD THE CAN OF HOMINY (DRAINED) AND LET BOIL FOR 15 MINUTES OR SO 
-DICE UP THE CABBAGE AND THE LEFTOVER ONION (DICE) 
-PUT THE SOUP INTO THERE INDIVIDUAL BOWLS AND ADD SALT TO TASTE, LIME/LEMON JUICE,
 CABBAGE AND ONION 
-EAT WITH WARM CORN TORTILLAS 
 
YOU CAN ALSO MAKE THIS WITH BOTH PORK AND CHICKEN WHICH IS JUST AS GOOD, MAYBE
BETTER (DEPENDS ON THE ONE EATING IT)