Posole (Mexican Soup)

• 1/4 c. vegetable oil
• 1/2 lb. pork boneless shoulder, cut into 1/2-inch cubes
• 1 medium onion, chopped (about 1/2 c.)
• 1 (30 oz.) can hominy, drained
• 1/4 c. chopped celery
• 1 Tbsp. ground roc chiles (I prefer to use ground red pepper)
• 1/4 tsp. pepper
• 1 small onion, chopped (1/4 c.)
• lime wedges
• 1 clove garlic, finely chopped
• 1/4 c. all-purpose flour
• 1 (15 oz.) can pinto beans, drained
• 1/4 c. chopped carrot
• 1/4 c. chopped green chiles
• 3 c. chicken broth
• 1 tsp. salt
• 1 1/2 tsp. dried oregano leaves
• 1/4 c. snipped fresh cilantro (dried, if not available)
• tortilla chips

1. Heat oil and garlic in a 3-quart saucepan until oil is hot. Coat pork with flour.
2. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain.

vegetable oil, pork, onion, hominy, celery, ground roc chiles, pepper, onion, lime wedges, clove garlic, allpurpose, pinto beans, carrot, green chiles, chicken broth, salt, oregano, fresh cilantro, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043889 (may not work)