Green Chile Pork Posole

• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1 cup celery, chopped
• 4 garlic cloves, chopped
• 1 lb pork tenderloin, cut into 1/2-inch cubes
• 5 cups reduced-sodium chicken broth (may need more)
• 2 (15 ounce) cans yellow hominy, drained (can use white instead of yellow)
• 12 ounces fresh tomatillos, husked, rinsed, and coarsely chopped
• 2 (7 ounce) cans diced mild green chilies, drained
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 1/4 cup chopped fresh cilantro, plus additional (to garnish)

1. Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
2. Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

olive oil, onions, celery, garlic, pork tenderloin, chicken broth, yellow hominy, fresh tomatillos, green chilies, ground cumin, chili powder, fresh cilantro

Taken from www.food.com/recipe/green-chile-pork-posole-359237 (may not work)