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Cup Tamales with Vera Cruz Flavors

2 c Hominy; cooked
1/3 c Lard; or Vegetable Shortening
2 ts Mild Chile Powder
1 ts Salt
Leftover Cooked Pork, Beef and/or Chicken; diced
2 tb Salsa
Marinade from canned chipotles en adobo
1 Tomato; diced
Cilantro; chopped
5 Raisins
3 Green Olives; chopped
Cinnamon
Ground Cumin

Combine hominy, lard, chile powder and salt in a food processor and puree. Use about 2/3 of the mixture to line individual greased ramekins or 1 large casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture. Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350øF. for 1 hour.

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