So Long...

It is a fait accompli --- I am now retired. Congress may or may not cut what will be my paltry living, (which I, in fact, had earned and salted away as surely as if it were a savings account, only to have it plundered). My fate as a senior citizen is in their grimy hands. The ladies at work insisted on an afternoon reception on my last day, just as I was in the final throes of getting out that final newspaper. They brought cake, potluck offerings, etc., and quite a few people dropped by as the afternoon progressed. I kept popping back into my office to crank out another paragraph or two.
I know you're not supposed to contribute to a party in your honor, but I had purchased a pile of pork in a moment of weakness and had to justify it, so I made a batch of crockpot posole. It was consumed before I managed to get any of it.

So Long Posole

3 pounds pork boneless sirloin chops, boneless pork country ribs or tenderloin (the latter has less fat but may not be as moist when fully cooked)
Cut the meat into 1" to 2" cubes. Brown in a heavy skillet with 2 T. canola oil in small batches, salting and peppering each batch, then adding each batch to a large crockpot set on high.
Add 1/2 cup chicken broth and a one-pint container of mild fresh salsa with cilantro to the crockpot.
When all the meat is browned and removed, add 1 large chopped onion and 1/2 a chopped sweet red pepper to the skillet to quickly soften and slightly brown.
Once all the vegetables are removed, use the fond with 1/3 cup dry white wine (not too oaky) to deglaze the pan.
Add to the crockpot with:
2 bay leaves
3 cloves garlic, chopped
1 small can Hatch green chiles from Trader Joe's
1 can white hominy, drained and rinsed twice (use a large can if you are feeding a large crowd)
1 tsp. smoked Spanish paprika (I use sweet, but hot is also okay)
1/2 tsp. ground cumin
1/2 tsp. smoked salt (optional, but check salt later if you don't use)
1 tsp. dried oregano (or several sprigs of fresh)
1 tsp. dried thyme (" " " ")
3 T. fresh cilantro, coarsely chopped
2 tsp. chopped chives
Set the crockpot on low. At first, it will seem dry, but liquid will form to make a thick stew. Simmer 3-4 hours on low. Check seasoning.
Serve in shallow bowls with warmed small corn tortillas, additional fresh salsa or red chili flakes, sour cream and/or a grated Mexican cheese blend.

This is actually a New Mexican version of a traditional dish. It isn't that spicy, and is suited for serving to people who can add their own heat if desired. If you want to make it hotter and more authentic, you could char and blister 2-3 large chiles (jalapenos, serranos or fresh Hatch chiles, if available) over an open flame or burner. Skin the peppers --- wear gloves or do not handle -- and deseed, chop, and add to the crockpot in place of the can of Hatch chiles. To stretch the meat further, you could add two ears of fresh corn cut off the cob or an equivalent amount of frozen corn.
A quote from Wikipedia, "According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it 'tasted very similar,' according to a Spanish priest."