Instructions: For the posole, place meat, tomatoes, onion, garlic and salt in large pot. Use wooden spoon to break tomatoes into small pieces. Add enough water to cover meat by 1 inch. Bring to boil over high heat, then reduce heat to low and simmer, covered, until tender, 2 to 3 hours.

Remove meat from pot and cut into small pieces. Return to soup. Add hominy and cook 1 hour. Skim fat before serving, or refrigerate overnight; fat will congeal on surface and be easier to skim. Serve in bowls or ladle from a large pot.

For the garnishes, heat 1 inch oil in deep skillet over high heat. When hot, add tortilla strips; dont overcrowd. Fry until crisp and golden, 2 to 3 minutes. Drain on paper towels. Place tortilla strips, cabbage, onion, cheese, lime wedges, cilantro, salsa and red pepper flakes in small serving bowls and offer alongside Posole.

This recipe yields 10 to 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.