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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
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