Land Of Enchantment Posole

• 1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
• 1 large onion, chopped
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 3 cups beef broth
• 2 cans (15-1/2 ounces each) hominy, rinsed and drained
• 2 cans (4 ounces each) chopped green chilies
• 1 to 2 jalapeno peppers, seeded and chopped, optional
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup minced fresh cilantro
• Tortilla strips, optional

1. In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
2. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.

pork stew meat, onion, canola oil, garlic, beef broth, hominy, green chilies, jalapeno peppers, salt, ground cumin, oregano, pepper, cayenne pepper, fresh cilantro, tortilla strips

Taken from www.tasteofhome.com/recipes/land-of-enchantment-posole/ (may not work)