Pork posole

2 lbs pork, cut into cubes
1 T olive oil
1 large onion, chopped
2-4 cloves garlic, minced
3 T ground red chile
1 T chopped fresh oregano (or 1 T dried)
1 qt diced tomatoes
1 1/2 qts chicken broth
4 c posole (or whole hominy), drained and rinsed
1/2 c parsley (opt)

Brown pork in olive oil. Add onion, garlic and spices. Saute a bit, then add tomatoes and broth. Cook slowly until pork is tender – several hours. Add posole and salt to taste. Cook an additional 30-60 minutes. Freezes well.

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