POSOLE DE POSADA

2 T. bacon drippings or cooking oil
1 large onion chopped
3 cloves garlic, (minced)  If you like garlic, use more
2 lb. lean pork roast (cubed)
1 1/2 tsp. dried oregano
2 tsp. cumin
2 bay leaves
1/2 cup white wine
1/2 cup water
l can (#10) white hominy with juice (this is the biggest can made, I 
think)
1 c. canned green chilies (chopped)
1 l6 oz can of diced tomatoes

Heat the bacon drippings or oil in a heavy frying pan.  Saute onion, 
garlic, and cubed pork, stirring occasionally, until pork is browned.  
Add oregano, cumin  and bay leaves.  Pour the wine and water into 
the pan.  Cover and cook for 30 minutes.  Put hominy with liquid into 
a large pot.  Add green chile and pork mixture.  Cook over low heat at 
least one hour.  Remove bay leaves and serve in soup bowls with the 
following 
Red Chile Sauce on the side.

                                  RED CHILE SAUCE

Brown 3 T flour in 2 T cooking oil.  Blend in 4 T red chile powder (use 
the New Mexico Hot if you can find it).  Slowly add 2 1/2 cups water 
and stir until lumps are removed.  Add 2 cloves of garlic (chopped) 
and 1 1/2 tsp. salt.  Simmer 10 - l5 minutes on med. heat.  Drizzle on 
posole as desired. 

This is a dish popular in New Mexico.  I've made this several times for 
my family.  Sometimes I make it Christmas Eve because it's colors 
are red (tomatoes), white (hominy) and green (chilies).  It can be a 
very spicy soup if you use hot chile powder in your sauce.  We make 
ours hot but wimps can eat the posole minus the sauce or use a 
milder chile powder.

Contributed by:  Jessie Waterman