Posole

1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 pound boneless pork loin, cut into 3/4-inch cubes
2 15-ounce cans hominy, drained
1 15-ounce can tomato sauce
1 1/2 cups beef broth or chicken broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup beef broth or chicken broth
2 tablespoons flour
chopped fresh cilantro

In a large saucepan heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork; cook and stir for 2-3 minutes or until lightly brown. Stir in hominy, tomato sauce, 1 1/2 cups broth, chili powder and oregano.

Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally. In a small bowl, combine 1/4 cup beef broth and flour; stir into pork mixture. Uncover and cook over medium heat, stirring constantly, until mixture thickens.

Spoon posole into individual soup bowls. Garnish with cilantro. Serves 4.

Copyright 1995, The Associated Press