---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Posole #2
 Categories: Chili
      Yield: 6 Servings
 
    1/4 c  Vegetable Oil
      1    Clove Garlic; Finely Chopped
    1/2 lb Pork; Boneless Shoulder, *
    1/4 c  Flour; Unbleached
    1/2 c  Onion; Chopped, 1 Medium
     15 oz Pinto Beans; Drained, 1 cn
     30 oz Hominy; Drained, 1 cn
    1/4 c  Carrot; Chopped
    1/4 c  Celery; Chopped
    1/4 c  Green Chiles; Chopped
      1 tb Red Chiles; Ground
      3 c  Chicken Broth
      1 ts Salt
    1/4 ts Pepper
  1 1/2 ts Oregano Leaves; Dried
    1/4 c  Onion; Chopped, 1 small
    1/4 c  Cilantro; Fresh, Snipped
           Lime Wedges
           Tortilla Chips
 
  * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in
  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. Cook and stir 1/2 Cup onion in the same
  saucepan until tender. Stir in beans, hominy, carrot, celery, green
  chiles, ground red chiles, and broth. Heat to boiling; reduce heat.
  Cover and simmer 10 minutes. Stir pork, salt and pepper into
  vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30
  minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro.
  Serve with lime wedges and tortilla chips.
 
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