Posole Blanco (Mexican Pork and Hominy Soup)

Posole Blanco (Mexican Pork and Hominy Soup)
Makes 12 servings

Ingredients:
2 pounds boneless lean pork
12 chicken thighs
1 medium onion
2 carrots, shredded
2 ribs celery, diced
4 cloves garlic, peeled and left whole
4 teaspoons salt
24 peppercorns
4 (29 ounce) cans golden or white hominy
4 teaspoons leaf oregano
8 cups water

Garnishes:
Salsa (red or green or both)
Onion, finely chopped
Julienned jicama
3/4 head lettuce, shredded
2 to 3 avocados, diced
6 large limes, quartered
Thinly sliced jalapeño
Chopped cilantro
Tortilla chips

Directions:
1. To make the soup (the day before the party): Cut the pork into 1-inch cubes and place in a large saucepan with the water, onion, carrot, celery, garlic, salt and peppercorns. Bring to a boil, immediately reduce the heat and simmer 15 minutes.
2. While the pork is simmering, remove the meat from the chicken thigh bones and cut into 1-inch cubes. After the pork has cooked 15 minutes, add the chicken (bones too) and simmer an additional 45 minutes.
3. Remove from the heat and remove the meats from the broth with a slotted spoon (discard the bones). Remove and discard the onion. Mash the garlic cloves into the broth and return the meats to the broth. May be refrigerated at this point to solidify the fat for removal.
4. To complete the soup: Skim off the fat, and bring the broth and meats to a simmer. Drain and rinse the hominy and add to the soup with the oregano. Cover the pot, bring back to a simmer and simmer 30 minutes.
5. Taste and add more salt if needed. Serve in large soup bowls and invite guests to add garnishes to their soup as desired. A squeeze of lime is traditional. Serve with good quality tortilla chips.