New Mexico Posole Soup

2 TBS Bacon Drippings
1 large chopped onion
3 cloves minced garlic
Saute the above ingredients until clear. Then remove and brown dredged pork in additional 3 TBS of bacon fat (olive oil can be used). Cube pork and dredge in mixture of flour and seasoning. Do not shake off excess flour, it will thicken the soup. Use boneless pork with all fat cut off. Pork chops or pork cutlets work good.
Brown meat until outsides are cooked and slightly brown and crispy.
Add onion mixture back to large pot. Add following ingredients and boil slowly for 30 minutes.
2 bay leaves
2tsp. dried oregano
2 tsp cumin
2 cans chicken broth
1/2 cup water
Next add either frozen posole, dried posole, or if not available 1 large can of Hominy with juice.
2 or 3 cans green chili (frozen is best if available)
3 TBS red chili flakes (optional)
Simmer all ingredients another couple of hours. If using frozen or dried posole (hominy) the soup will not be done until all the posole has "popped".
Posole can be served plain or with red chili sauce on top.