Posole (Mexican Soup) - cooking recipe

Ingredients

1/4 c. vegetable oil
1/2 lb. pork boneless shoulder, cut into 1/2-inch cubes
1 medium onion, chopped (about 1/2 c.)
1 (30 oz.) can hominy, drained
1/4 c. chopped celery
1 Tbsp. ground roc chiles (I prefer to use ground red pepper)
1/4 tsp. pepper
1 small onion, chopped (1/4 c.)
lime wedges
1 clove garlic, finely chopped
1/4 c. all-purpose flour
1 (15 oz.) can pinto beans, drained
1/4 c. chopped carrot
1/4 c. chopped green chiles
3 c. chicken broth
1 tsp. salt
1 1/2 tsp. dried oregano leaves
1/4 c. snipped fresh cilantro (dried, if not available)
tortilla chips

Preparation

Heat oil and garlic in a 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.