Posole
| Yield: | 6 Servings |
| Categories: | Soups, Mexican, Vegetables, Meats |
| 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 |
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