Texas Green Chile Posole

Texas Green Chile Posole

4 slices bacon, sliced thick and chopped
1 large onion, chopped
1 pound pork chunks
3 cloves garlic, minced
6 cups water
2 cups roasted New Mexican green chiles, chopped
4 cups chopped summer squash such as tatuma, zucchini or yellow crookneck
1 30 ounce can pozole blanco (white hominy)
1 teaspoon cumin
1 teaspoon Mexican oregano
1 tablespoon salt or to taste
Garnish plate:
lime wedges
sliced radishes
chopped onion
chopped cilantro
baked tortilla strips
In a soup pot over medium high heat, brown the bacon until it releases some grease and add the
onion. Cook for a few minutes until the onions are wilted. Add the pork and garlic and stir fry for
a few minutes until lightly browned.
Add the water and bring to a boil. Cook for ten minutes, then reduce the heat to a simmer and add
the rest of the ingredients (except the garnish). Cook covered for two hours (or longer), stirring
and adding water if needed. Serve in soup bowls. Pass around a plate of garnishes for diners to add
to their soup.
Serves 6 to 8

Source: http://www.robbwalsh.com/2010/08/holy-posole-its-green-chile-time/