3-4 pound pork roast; 2 onions, sliced; 4 cloves garlic; 6 cabbage leaves, chopped; 2 carrots, chopped; 6 stalks celery, chopped; 2 Tbsp. malt vinegar; 1/2 tsp. salt; 1/2 tsp. pepper; 2 bay leaves; 12 cups cold water; 6 Tbsp tomato puree
Place all of the above ingredients in a large saucepan and bring to a boil. Skim off any froth that appears on the surface. Reduce heat and simmer, partly covered, about 2 hours or til meat is tender.
Remove meat from pan and cut into bite-sized pieces. Strain broth and discard all the vegetables. Put broth in bowl and refrigerate for several hours or overnight.
Remove the fat from the surface of broth. Put broth in saucepan and add the meat and the following:
1 tsp. dried oregano; 1 – 15 oz can hominy, drained or 1 1/2 cups frozen corn.
Bring to a boil. Serve hot and serve with the following garnishes, letting each guest add their own to taste:
Avocado slices; finely shredded cheese; sliced radishes; minced green onion; chopped cilantro; lemon or lime wedges; hot sauce