Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable Oil
1 Clove Garlic; Finely Chopped
1/2 lb Pork; Boneless Shoulder, *
1/4 c Flour; Unbleached
1/2 c Onion; Chopped, 1 Medium
15 oz Pinto Beans; Drained, 1 cn
30 oz Hominy; Drained, 1 cn
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Green Chiles; Chopped
1 tb Red Chiles; Ground
3 c Chicken Broth
1 ts Salt
1/4 ts Pepper
1 1/2 ts Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 small
1/4 c Cilantro; Fresh, Snipped
Lime Wedges
Tortilla Chips

* Pork should be cut into 1/2-inch cubes. 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.

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