Posole

Ingredients

• 1 1/2 lb. pork stew meat, cut in 3/4 inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 Tbsp. vegetable oil
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• 3 cups beef broth
• 2 cans hominy, rinsed and drained
• 2 cans chopped green chilies
• 1-2 jalapeno peppers, seeded and chopped (opt.)
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/2 cup minced fresh cilantro
• Tortilla strips, (opt.)

Directions

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over medium heat until meat is not longer pink; drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. 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.

By Robin from Washington, IA