New Mexican Posole -- Pork and Hominy Chili

Place first 5 ingredients in a large pot or Dutch oven. Bring to a boil and reduce heat. Cover and simmer for two hours. Stir occasionally to assure there is plenty of water and meat is not sticking to bottom of pot. When meat is very tender remove all meat and bones using a large slotted spoon. Chop or shred meat and discard the bones, if any. Return the meat to the soup broth.

Add hominy.

Add salt to taste. Add more chili if desired or a dash of Tabasco.

Simmer for another hour. Serve with warm flour tortillas and butter.