Ingredients:

3 T 1 - 1 1/2 lb 2 2 1 tsp 1 tsp 1 tsp 1 tsp 1 can 1 T 2 cans 2 2 cans     3 T 1/4 c

oil pork shoulder or butt, fat removed, cut into bite-size pieces medium onions, chopped cloves garlic, minced or pressed oregano or to taste cumin or to taste cinnamon?? use own judgement ground chiles or chili powder or to taste (4 oz) mild chopped chiles minced fresh or canned jalapenos peppers, or more to taste (l0 1/2 oz) condensed chicken broth soup cans water (15 oz) hominy, drained (I saved the liquid and added to the measurement of water) salt and pepper to taste cornmeal lime juice

Procedure:

1.  Heat oil in large pot, add pork and cook for about 5 minutes, turning meat to brown on all sides.
2.  Add onions and garlic, cook until onions are translucent.
3.  Add spices and chiles and jalapenos, cook stirring for about two or three minutes.
4.  Add broth, water/hominy liquid and hominy, salt and pepper to taste.
5.  Bring to boil, reduce heat and simmer covered about an hour.
6.  10 minutes before serving, stir in cornmeal.
7.  Just before serving, stir in lime juice.

Garnishes..(lime wedges, chopped chiles or avocado)optional

Serves 6.

I use "Emeril's" Southwest Essence "to taste" in most of my chili's and soups.

This works great with leftover pork roast, too.