Pozole from Melissa

I was sent an invite for a recipe letter, and I just received the first one, umm sounds so good, thought I'd share what I get here..

To make Pozole:

Hominy either from the can or dry. If you use the canned stuff be sure to rinse it off well......If you use the dry plan to soak it or cook it all night.
Dry Chile
Mexican Oregano
Broth
Can of diced tomatoes or fresh
Chicken, pork
Corn Tortillas
Avocado
Feta Cheese
Onion
Lime
More oregano
More dried Chile flakes

Turn your crock pot on. If you make it the night before it seems to taste better.... I usually set it for 10-12 hours, but if you used the canned stuff you can do it in 4.....
Pour in Hominy, Canned tomatoes, Chiles whole just for flavor or if you only have flakes just add a few pinches so it isn't too spicy. I usually put in a chunk of onion, some oregano and the chicken or pork. It can also be made with out meat. Garlic is good in there too. Pour broth or water over the top until covered........sea salt it to taste....

Then, once it is ready, cut into stripes and fry some tortillas until crisp. Cube some avocado, dice onion, divide lime and have the oregano, Chile flakes and feta on hand...all of this can be added to the top of your soup......you can even add lettuce in thin slices or cabbage in thin slices......

Play with this recipe. I think it is the stuff on top that makes it so good.