Posole

1. Boil a pork butt roast and 1/2 an onion for a few hours. All the amount of garlic salt you'd use to season the meat normally and fill the pot with water and wait.

2. Take the meat out and let it cool for a minute before shredding or chopping it. If it isn't fully cooked, boil more before finishing the chopping/shredding process. Once meat is all chopped/shredded, return it to the pot and allow it to boil for just under an hour.

3. Add a big can of hominy (actually making it is a difficult process so I usually use canned).

4. Add red chile. You can use canned, powdered, or you can make it from scratch by boiling dried red chiles for a few hours, then adding the water to a roux (flour browned in oil), but this takes A LOT of chiles and time and your eyes will be burning in your house for hours.

5. Boil another hour.

6. Add some cumin and oregano to taste.

7. Serve with limes. Other toppings like radishes, saltines, and cilantro are good, but only limes are essential.