Pork and Hominy Soup with Cilantro

• 1 tablespoon olive oil
• 1 3/4 pounds boneless country-style spareribs or pork shoulder butt, trimmed, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 tablespoon chopped garlic
• 1 tablespoon hot Mexican-style chili powder
• 1 teaspoon dried oregano
• 5 cups canned low-salt chicken broth
• 2 16-ounce cans golden hominy
• 1/4 cup chopped fresh cilantro

1. Heat oil in heavy large pot over medium-high heat.
2. Add pork and saute until brown and crisp, about 9 minutes.
3. Add onion and garlic and saute until onion is tender, about 8 minutes.
4. Mix in chili powder and oregano; stir 1 minute.
5. Add broth, then hominy with its juices.
6. Reduce heat to low.
7. Simmer uncovered until pork is tender, about 40 minutes.
8. Mix in cilantro.
9. Season to taste with salt and pepper; serve.

olive oil, spareribs, onion, garlic, chili powder, oregano, chicken broth, golden hominy, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pork-and-hominy-soup-with-cilantro-4348 (may not work)