Southwestern Chili

• 1 boneless pork shoulder butt roast (2 to 3 pounds)
• 1 tablespoon canola oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 quart chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cans (15-1/2 ounces each) hominy, drained
• Warm flour tortillas, optional

1. Trim pork and cut into 1/2-in. cubes. In a 3-qt. saucepan over medium heat, brown pork in oil; drain. Add onion; cook for 2 minutes or until onions are crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, chilies, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add hominy; simmer 30 minutes longer or until pork is tender. Serve with tortillas if desired.

pork shoulder butt roast, canola oil, onion, garlic, chicken broth, green chilies, chili powder, oregano, salt, pepper, hominy, flour tortillas

Taken from www.tasteofhome.com/recipes/southwestern-chili/ (may not work)