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Posole

1-1 1/2 lb. pork country ribs
1 c. chopped onion
1 28 oz can white or yellow hominy
1 tsp. Oregano
2 tsp. chicken bouillon
4 clove garlic, minced
4 tsp. chili powder
1 tsp. salt
1 tsp. thyme

Toppings:
cabbage, chopped
radishes, chopped
green onions, chopped
cilantro, chopped
fresh green chilies such as serranos or (not pickled) jalapenos


Debone and cube ribs. Brown pork in oil in skillet. Add onion and sauté. Drain fat. Combine pork, onion and remaining ingredients in slow cooker. Cook on low heat for 5 hours or longer. Add extra water if the posole gets to thick. Garnish with chopped cabbage, sliced radishes, onion, chile, and cilantro. Best when eaten with hot corn tortillas or tostadas.

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