Posole (Mexican Pork Stew) - cooking recipe

Ingredients

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

Preparation

Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
In remaining oil, saute onion until tender, about 4 minutes.
Add garlic, cooking for just a minute more.
Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
Puree one can of drained hominy in a blender with the remaining 1/2 can chicken broth. The pureed hominy adds thickness to the stew.
Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.