Piman Posole

[Okwes]

Piman Posole:

1/4 c Vegetable Oil
1 ea 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 T Red Chiles; Ground
3 c Chicken Broth
1 t Salt
1/4 t Pepper
1 1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 small
1/4 c Cilantro; Fresh, Snipped
1 x Lime Wedges
1 x 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.