Posole

• 1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon New Mexico chile powder
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 (29-ounce) can white hominy, drained
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 (14 1/4-ounce) can low-salt beef broth
• 3/4 cup crushed baked tortilla chips
• 6 tablespoons thinly sliced radishes
• 6 tablespoons finely chopped onion
• 1/4 cup chopped fresh cilantro
• 6 lime wedges

1. Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; saute 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
2. Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.

pork shoulder steak, onion, garlic, new mexico, ground coriander seeds, ground cumin, oregano, salt, white hominy, chicken broth, lowsalt beef broth, tortilla chips, radishes, onion, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/posole-2 (may not work)