I like to take traditional dishes and give them a local twist by incorporating local flavors.  This stew would traditionally use bone-in pork shoulder, which can be fatty and requires making it a day ahead so you can skim off the fat from the chilled soup.  This take on posole is faster to make but has all the rich flavors that will make it a favorite recipe.

Total Time: 1 hour;  Serves 4 to 6.

Ingredients:

• 2 large onions, sliced thin
• 4 tablespoons canola oil
• 4 garlic cloves, minced
• 5 large Portuguese sausages, halved and sliced thin into half moons
• 2 tablespoons ancho chile powder (for less spicy, substitute chile / Mexican blend chile powder)
• 2 tablespoons oregano
• 2 7-oz. cans of diced green chiles
• 4 teaspoons cumin powder
• 5 cups low sodium chicken broth
• 3 15-oz cans of white or yellow hominy
• salt and pepper to taste
• 4 limes
• 4 green onions, sliced thin (about ½ cup)
• ½ cup chopped cilantro
• 1 cup crushed tortilla chips

Directions:

In a large soup pot, heat the canola oil over medium high heat.  Add the onion and saute’ until the onions are just turning soft, then add the garlic and sausage and continue cooking for 7-8 minutes. Add the chile’ powder, oregano, green chiles, and cumin, stirring constantly for a minute or more to incorporate the spices, then add in the chicken broth and hominy. Reduce heat to low, cover and cook for another 20 minutes.

Before serving, season with salt and pepper to taste, then ladle into bowls and top with green onion, cilantro and tortilla chips.