1.5-2 lbs pork shoulder
2 chicken bouillon cubes
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 t whole cumin seed
oregano, pinch
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1 onion, chopped
celery - several stalks, sliced
1 zucchini, cut in small chunks
1-2 c carrots, cut in small chunks
2 cloves garlic, minced
2T EVOO
Fresh ground pepper, to taste
1/2t ground cumin
1/2 t ground cloves
1/2 t cayenne
8c canned white hominy, drained and rinsed
1c canned green chilies
1 whole jalapeno, seeded and chopped
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seeded sunflower seeds
fresh cilantro, chopped

1 5-2 lbs pork shoulder 2 chicken bouillon cubes 1/2 onion stuck with 2 cloves 2 cloves garlic, peeled 5 peppercorns 1/2 t whole cumin seed 1 onion, chopped 1 zucchini, cut in small chunks 1 -2 c carrots, cut in small chunks 2 cloves garlic, minced 2 T EVOO 1/2 t ground cumin 1/2 t ground cloves 1/2 t cayenne 8 c canned white hominy, drained and rinsed 1 c canned green chilies 1 whole jalapeno, seeded and chopped

Cover the pork shoulder with water, add the bouillon cubes, onion w/cloves, 2 cloves of garlic, peppercorns, whole cumin seed and oregano. Simmer until cooked - @1.5 hrs. Remove meat and reserve broth.

Shred or cube pork shoulder, removing any fat, and set aside. Strain the broth and return to the pot.

Saute the chopped onion and celery until translucent, add garlic and saute until fragrant. Add remaining spices and stir for a minute; add pork, 2 cups of hominy, green chilies and jalapenos. Add broth as needed. Stir until warm and bubbly. Add to broth along with carrots, zucchini, and remaining hominy.

Simmer, covered, 45-60 minutes until meat and hominy are tender.

Serve with chopped cilantro and sunflower seeds.