New Mexican Chili Posole
3 pounds boneless pork roast
1 (30-ounce) can hominy
1 (4-ounce) can diced green chili peppers
2 teaspoons chili powder
1 garlic clove, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
2 cups cheddar cheese
- Dice boneless pork roast and brown in a large skillet.
- Add hominy, chilies, chili powder, chopped garlic clove, salt, oregano. Cover and simmer for about 2 hours, or until the meat is tender. Add water if necessary.
- Transfer to a baking dish and top with shredded cheddar cheese.
- Bake at 350*F until the cheese is bubbly.
- Makes 6 servings