Pozole

Heat the oil in a large saucepan, add the onions and oregano, saute until translucent. Add spare ribs (or chicken ), water, clear soup, hominy, bay spice and chili, bring to a boil, simmer in about 2 hours. Skim often. Remove meat and bones from soup, discard bones, membrane and fat. Cut meat into bite-sized pieces, add to soup. Heat soup perhaps, season with juice of one lemon and s+p. In soup bowls form, offer with the garnish, from which everyone takes as they like. This stew is great to freeze, as the vegetables are always added fresh.

(*) Hominy : One of the oldest foods of the American Indians. Dried yellow or white hominy from which the skin and germ have been removed. This is done either mechanically or chemically (with lye or lime). Dried hominy in pieces or coarsely ground is called ‘samp’. Ground hominy is called ‘hominy grits’ or just grits and is sold in three grinding grades – fine, medium and coarse. Hominy is usually part of a stew or a side dish, grits are boiled in milk or water until thick, then served as porridge or cooled, cut into squares, fried (like polenta). In the South, grits are served as an appetizer for breakfast. Hominy exists in Mexican

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