1/4 cup vegetable oil
1 clove garlic, finely chopped
1/4 cup unbleached flour
1/2 pound boneless pork shoulder
1/2 cup onion, chopped
1 (15 oz.) can pinto beans, drained
1 (30 oz.) can hominy, drained
1/4 cup carrots, chopped
1/4 cup celery, chopped
1/4 cup green chiles, chopped
1 tablespoon ground red chiles
3 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon dried oregano leaves
1/4 cup onion, chopped
1/4 cup fresh cilantro, snipped
lime wedges
tortilla chips

Prepare pork by cutting into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork cubes 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, carrots, celery, green chiles, ground red chiles, and chicken 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.

Serving Size: 6