Posole (Mexican Pork Stew)

• 2 lbs pork
• 3 (14 1/2 ounce) cans hominy, drained (yellow or white)
• 2 (10 ounce) cans diced tomatoes with green chilies
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon new mexico chile powder (mild, medium, or hot)
• 1 teaspoon dried ancho chile powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
• 1/4 lime, per serving

1. Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
2. In remaining oil, saute onion until tender, about 4 minutes.
3. Add garlic, cooking for just a minute more.
4. Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
5. Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
6. Puree one can of drained hominy in a blender with the remaining 1/2 can chicken broth. The pureed hominy adds thickness to the stew.
7. Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

pork, hominy, tomatoes, chicken broth, vegetable oil, onion, garlic, chile powder, chile powder, ground cumin, salt, fresh ground pepper, fresh cilantro, lime

Taken from www.food.com/recipe/posole-mexican-pork-stew-372839 (may not work)