Instructions: Put the pork shoulder in a large pan. Cover with cold water, slowly bring to a simmer, uncovered. As meat simmers, skim off any scum that rises to the surface. Simmer, partially covered, for two hours.

Remove from heat. Remove the pork pieces from the broth and cut the meat from the bones. Discard the bones. Cut the meat in medium chunks and return it to the broth. Crush or mince the garlic. Add the hominy with its juice, garlic, chili powder and salt to the pork and broth.

Return to heat and simmer (partially covered as before) for another two hours. Skim the grease from the top and serve.

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.