1/4 c  Vegetable Oil
1/2 lb Pork; Boneless Shoulder, *
1/2 c  Onion; Chopped, 1 Medium
30 oz Hominy; Drained, 1 cn
1/4 c  Celery; Chopped
1 tb Red Chiles; Ground
1 ts Salt
1 1/2 ts Oregano Leaves; Dried
1/4 c  Cilantro; Fresh, Snipped
Tortilla Chips
1    Clove Garlic; Finely Chopped
1/4 c  Flour; Unbleached
15 oz Pinto Beans; Drained, 1 cn
1/4 c  Carrot; Chopped
1/4 c  Green Chiles; Chopped
3 c  Chicken Broth
1/4 ts Pepper
1/4 c  Onion; Chopped, 1 small
Lime Wedges

This dish is a traditional New Years Day stew. It is thick with hominy,
beans and pork.

* Pork should be cut into 1/2-inch cubes.

Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork 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, carrot, celery, green
chiles, ground red chiles, and 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.