Bitsy's Kitchen. Pork and Hominy Soup with Cilantro

Pork and Hominy Soup with Cilantro
1 Tbsp. olive oil 1 3/4 lb. boneless country style spareribs or pork shoulder butt, trimmed, cut into 1/2 inch pieces 1 large onion, chopped 1 Tbsp. chopped garlic	1 Tbsp. hot Mexican style chili powder 1 tsp. dried oregano 5 cups canned low salt chicken broth 2 (16 oz.) cans golden hominy 1/4 cup chopped fresh cilantro

A version of posole, a Mexican classic.

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