What's in it
1 lg yellow onion, chopped
2 lb (or so) pork shoulder/loin cut in small cubes
tall can of canned beer
cumin, ground coriander, red chili powder (sweet)
2 cans green chili, drained and chopped
1 lg can hominy, drained
1 small can corn, drained
mexican cheese, crumbled (Alexis, help me with the name here) or grated monterey jack
How it's done
In a dutch oven, clear onions in oil on stovetop. Add pork and brown. Then add beer and spices, cover and simmer 45-60 minutes. Add cans of hominy, corn, chili. Simmer until warmed.
Serve topped with cheese, cilantro and lime. Eat with steamed tortillas (use them to pinch of pieces of the stew).
*We had this for dinner again tonight (July 2010) with Ngoc and Dave, and Dave's (mexican) grandma makes traditional pozole. He recommended adding a ham hock or pig's foot to the broth for stewing, and also recommended adding shredded fresh cabbage for garnish and sliced radishes.