I fixed this as one of the dishes for the tour 2010 group last year, Bill Satko liked it so much he had 3 helpings and asked for the recipe. I learned how to make this dish from some Ladies who were from Guadalajara Mexico. The Posole coming from that region of Mexico is renowned throughout Mexico.
3 -4 lbs pork shoulder
1 #10 can of hominy
Optional 2 small can hominy
1 32 oz container of Chicken broth
2 10 can Chicken broth
2 medium onions
3-4 cloves Garlic
1 small can of chilis (I use ancho chilis in an adobo sauce, found in the ethnic section of most stores)
1 small can tomato past
1 tsp Cumin
1 tsp Chili powder
1 bunch cilantro
Dice both onions
divide onions 1 1/2 and 1/2
In a large pot sweat the 1 1/2 onions.
While the onions are sweating cut up the pork shoulder into 1" cubes.
Once the onions are translucent add the meat, garlic, cumin and chili powder.
stir together until the meats turn color.
Add chicken broth and tomato paste.
place Chili in a blender and blend until they turn into a paste
Add chili past
and stir, cook on low until meat is done.
Cut the limes into wedges
cut the stems off the cilantro and chop up the leaves
Now when the broth is meat is cooked rinse the hominy and add to the broth
allow to cook on low for at least another hour.
Taste and add salt and chili powder to taste.
Put limes, chopped onion and cilantro in small bowl.
serve the soup with the cilantro, onions and cilantro on the side for the individual to use as desired.