Posole - cooking recipe

Ingredients

2 1/2 lbs. pork, cut into 1-inch cubes
1 can Juanitas's menudo
2 lbs. hominy
Pig's feet (optional)
1 small sliced onion (optional)
2 cups sliced cabbage (optional)
1 tsp. oregano
Lime (optional)

Preparation

Boil meat (can add pigs feet) until tender.
Boil posole hominy separately until it bursts.
Do not over cook.
After cooked, mix meat with posole hominy and oregano.
Simmer for about 1/2 hour.
Do not boil.
Extra delicious when served with red chile sauce, 1 Tbsp. sliced onions, 1 Tbsp. cabbage and 1 tsp. lime juice. Add salt if desired.