Mexican Pork Soup

• 12 ounces lean boneless pork
• 1 tablespoon cooking oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 4 cups chicken broth, about 2 cans
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons crushed dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14 1/2 ounce) can yellow hominy, drained or 10 ounces frozen whole kernel corn, thawed
• 1 cup sliced carrot
• shredded monterey jack cheese (optional)

1. Trim fat from pork.
2. Cut pork into 1/2-inch pieces.
3. In a large saucepan heat oil.
4. Brown pork, half at a time, in hot oil over medium-high heat.
5. Remove pork from saucepan; set aside.
6. Add onion and garlic to drippings in pan.
7. Cook over medium heat until tender.
8. Drain fat and return all pork to saucepan.
9. Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
10. Bring to boiling; reduce heat.
11. Cover and simmer for 1 hours
12. Stir in hominy, carrots, and celery.
13. Return to boiling; reduce heat.
14. Cover and simmer for 20 - 30 min more or until vegetables are tender.
15. Garnish with shredded cheese.

pork, cooking oil, onion, celery, garlic, chicken broth, tomatoes, oregano, ground cumin, black pepper, yellow hominy, carrot, cheese

Taken from www.food.com/recipe/mexican-pork-soup-139533 (may not work)