Mexican Pozole - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 lbs pork shoulder, trimmed of fat and cut into bite size pieces
3 medium onions, chopped
8 garlic cloves, minced
4 cups chicken broth
1 (29 ounce) can hominy
1 (28 ounce) can red chili sauce, Las Palmas
1 (7 ounce) can diced green chilies, drained
2 teaspoons dried oregano
3 tablespoons cornflour

Preparation

Heat oil in stock pot and brown pork. Add onions and garlic and cook stirring frequently for 12-14 minutes until onions are soft. Stir in chicken broth, hominy, chle sauce, chilies and oregano, Bring to a boil turn down heat and simmer for 40-45 minutes until pork is tender. Add corn flour and simmer five minutes until sauce thickens.