Posole

Ingredients:

1/4 cup vegetable oil
1 clove garlic, finely chopped
1/2 pound pork, boneless shoulder, cut in 1/2-inch cubes
1/4 cup flour, unbleached
1/2 cup onion, chopped, 1 medium
15 ounce pinto beans, drained, 1 can
30 ounce hominy, drained, 1 can
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup green chiles, chopped
1 teaspoon red chiles, ground
3 cup chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoon oregano leaves, dried
1/4 cup onion, chopped, 1 small
1/4 cup cilantro, fresh, snipped
Lime wedges
Tortilla chips

Preparation:

Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour.
Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain.
Cook and stir 1/2 cup onion in the same saucepan until tender.
Stir in beans, hominy, carrot, celery, green chiles, ground red chiles and broth.
Heat to boiling. Reduce heat. Cover and simmer 10 minutes.
Stir pork, salt and pepper into vegetable mixture.
Heat to boiling. Reduce heat. Cover and simmer 30 minutes.
Sprinkle with oregano, 1/4 cup of onion and the cilantro.
Serve with lime wedges and tortilla chips.