Lyn's Posole San Miguel Style

Place ingredients into a shaker and shake well to combine. 2 T olive oil 2 medium onions, chopped 4-6 cloves garlic, chopped (not pressed or minced) 1 lb. pork, cut into cubes 5 cups beef, chicken or vegetable broth 2 16-oz cans white hominy 2 14-1/2-oz cans stewed tomatoes, well chopped 4 tsp adobo seasoning dash cumin 2 ancho or guajillo peppers, soaked in warm water for 15 mins - stems, ribs and seeds removed, then chopped 8 oz can Spanish-style tomato sauce (Goya is best) grated Montery Jack cheese sliced scallions shredded romaine, butter or green leaf lettuce (not iceberg) Pork broth would be good here. Brown pork neck bones in broiler, then simmer in broth or water for 2 hours. Discard bones and reserve 5 cups stock. In a large saucepan or soup pot, heat oil over medium heat. Add onion and saute until soft being careful not to brown. Add garlic and saute until it becomes fragrant. Add pork and saute until browned. Add broth, hominy, tomatoes, pepper, seasonings and bring to a boil. Reduce heat and cook at a high simmer until slightly thickened, stirring often, about 30 minutes. Add the can of tomato sauce and stir to combine. Ladle pozole into bowls and allow diners to garnish their own servings. I like to place the onion and lettuce in the bottom of the bowl, ladle the pozole on top and then top it all with a little grated Monterey Jack.