Mexican Posole

1 tablespoon vegetable oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 pork steaks (about 1 1/2 pounds), cubed
1 can (15 oz) hominy, rinsed and drained
1 can (8 oz) tomato sauce
1 cup rich chicken stock or chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon grnd cumin
1/4 teaspoon salt
Freshly grnd pepper, to taste
1/2 cup chopped fresh cilantro or parsley
lime wedges for garnish
flour or corn tortillas, warmed

Toppings:
Shredded fresh cabbage
Sliced radishes
Crumbled white cheese (queso fresco)
Chopped green onions
Diced avocados

Directions:

Preheat oven to 350 degrees F.

Warm oil in a Dutch oven over medium-high heat.

Add the onion, bell pepper, garlic, and pork, then sauté until the vegetables are tender and the pork is browned, 6 to 7 minutes.

Stir in the hominy, tomato sauce, stock, seasonings, and cilantro.

Bake uncovered until the meat is tender and the flavors are blended, about 40 minutes.

Garnish with lime and serve with tortillas.

Pass the toppings around in small bowls.

Notes: 

Posole is a delightful dish that was created in Jalisco, Mexico. It is traditionally served during the Christmas season.

Posole is a thick, hearty soup that's served in a bowl along with cool salad toppings and a squeeze of lime juice.

Serves 4 people