Pioneer’s Posole

2 15 ½ oz. cans white hominy

2 4 oz. cans green chiles

¼ c. chopped onions

4 lean loin pork chops, cut into small cubes

1 garlic clove, minced

Olive oil

Combine hominy, chiles, and onions in a medium pot.

Brown the cubes of pork and garlic in olive oil and add to other ingredients.

Simmer slowly, adding water as necessary to maintain a rather thick consistency.

Serve with limes, sour cream, 2 tbsp. diced oregano, radishes, tostada shells, cilantro or onions