Pozole

• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1/2 onion, chopped
• 1 1/2 lbs pork, cubed
• 1 teaspoon oregano (Mexican if possible)
• 2 tablespoons chile powder (ancho powder)
• 3 -4 cups chicken broth
• 1 (30 ounce) can white hominy, drained
• salt and black pepper

1. Saute onion and garlic in oil until clear and soft.
2. Add pork and sear.
3. Add broth.
4. Simmer until tender. (Depends on cut.).
5. Add remaining ingredients and cook for 30 more minutes.
6. Add broth or water for consistency desired. Traditionally, it's soup, but I like it thicker -- stew-like.
7. Salt and pepper at the end to taste.
8. Serve with cornbread or tortillas.
9. Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.

vegetable oil, garlic, onion, pork, oregano, chile powder, chicken broth, white hominy, salt

Taken from www.food.com/recipe/pozole-184957 (may not work)