Hands-down one of Dave's favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team's YMCA chili fundraiser at the office - yes that chili fundraiser.

Ingredients:
2 pounds Pork Shoulder Roast, cubed
3 quarts Chicken Broth
10 ounces Dry Posole
1 Onion, diced
4 cloves Garlic
1¼ teaspoon Cumin
1 teaspoon Oregano
1 Bay Leaf
14 ounces Salsa Verde
14½ ounces Crushed Tomatoes
Salt, to taste

Directions:
Soak Posole overnight in plenty of water.

In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until pork is tender. Remove the Bay Leaf.

If you are making this ahead of time, chill Pork and Broth mixture and de-fat.

In 3 qt pan, cover Posole with plenty of water and cook until Posole pops and is tender, 1-2 hours. Drain Posole, saving some water if a soupier stew is desired.
(Two 29 ounce can of Posole can be substituted for the dry Posole. Skip this step if you are using canned Posole.)

Add Posole, Tomatoes, and Salsa Verde to the Pork mixture. Season to taste. Heat and serve.

Serve with a dollop or sour cream and flour tortillas.

Notes:
For a richer taste, brown the Pork before cooking.

Posole can be made in a crock pot: Combine everything except Tomatoes and Salsa Verde. Add extra water and cook as for stew. One hour before serving, add Tomatoes and Salsa Verde. Heat and Serve.

Prep Time: 3 hrs.
Servings: 10

Source: MLK