Pueblo White Posole Stew - cooking recipe

Ingredients

2 lbs pork shoulder, sliced into bite-sized pieces. (Some people prefer to make this with pork ribs.)
2 (29 ounce) cans , white or (29 ounce) cans yellow hominy
1/2 lb fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili)
2 -3 garlic cloves, mashed
2 large onions, chopped
1/2 - 1 teaspoon oregano
salt (optional)

Preparation

The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
Adjust seasonings and serve with warm, flour tortillas.