Pozole

I inadvertently opened a can of corn hominy this morning when I thought I was opening a can of chick peas. That made my decision to make pozole for dinner pretty easy.

Recipe:

$1.67 worth of "pork neck bones" from Hannafords. Some of these were actually pork neck bones, but most of it was some kind of rib action. It looked like some kind of cancerous snake. Maybe the very end of the baby back ribs? I don't know.
1 chicken sternum from the freezer
about 15 peppercorns
about 2 tsp salt
2 nice bay leaves from the coop. Bulk bay leaves from the coop turn out to be the best and most cost-effective way to get them, in this town anyway.

Simmer first five ingredients for an hour or so, skim scum as you go.

Remove meats and disassemble them, throw 2 seeded anchos into the stock, allow to soak at least ten minutes. More would be fine too.

Decant the anchos and stock into the blender and discard junk at the bottom. Do a half-assed job cleaning pot.

Blend anchos with stock.

Sautee in original pan:
1/2 white onion
2 cloves of big garlic from the hippie girl at the farmers' market

Add contents of blender to pot.

Add:
the meat
1.5 tsp dried oregano
2 cans white hominy (the little cans, what are they 12oz?)
salt to taste

Cook over low heat (relighting stove from time to time) until you feel like eating.

Throw some sliced onions on top and serve with chips that you made in the meantime.