Posole, Tex-Mex Style - cooking recipe

Ingredients

2 1/2 lbs pork roast, cut into stew-meat sized pieces
1 large onion, diced
2 cups diced canned tomatoes
2 (15 ounce) cans hominy
3 (4 ounce) cans chopped green chilies (mild or hot)
garlic powder, to taste
salt, to taste
2 cups water
2 tablespoons vegetable oil

Preparation

Heat vegetable oil in deep kettle.
Brown the pork and chopped onion in oil.
Add remaining ingredients and simmer for several hours.