Pozole paired with Sauvignon Blanc
Ingredients:
2-tsp. Salt
1-Tsp. Pepper
1/2-Onion (Chopped)
2-Large cloves of garlic (Chopped/Minced)
1-8 oz. can of Hominy
10 cups of chicken broth
1 1/2 lbs. of Lean Pork (cut into small cubes)

First, cook cut pork in pan. Just add a little olive oil to the bottom of the pan and cook pork until no pink is showing.
Second, in large pot, add cooked pork and all other ingredients. Bring to boil and then lower temperature. Simmer for 1 hour.

Garnishes:
Lettuce (sliced),
Radishes (sliced),
Avocado (chopped into chunks),
Limes (cut into wedges)
Tomatoes (chopped)
Dried Oregano

Place the above ingredients into separate bowls. When serving Pozole soup, allow your guests to add their own garnishes.

The Wine Snob Suggestion:Pozole (found both spellings on the web) seems to come in about three different versions, Spicy, Spicy & Sweet, Sweet.  The spicy seems to come from pepper such as jalapenos and the sweet is achieved through corn and other vegetable, I.e., squash (this can vary greatly dependant on the quality/sweetness of the corn and other sweet veggies).  Therefore, the initial reaction screams of beer as the appropriate beverage, however, I often make guacamole and I use finely chopped sweet red pepper and finely chopped jalapeno in mine.  I find that both a rich sauvignon blanc and gewürztraminer map very well to guacamole, as the acidity in the sauvignon blanc contrast nicely against the spice and sweet.  The gewürztraminer on the other hand compliments the sweet pepper with lively fruit with enough complexity to handle the spiciness of the jalapeno.