Tex-Mex Pork Stew

1 tablespoon vegetable oil
3/4 pound boneless pork shoulder or pork
    tenderloin, cut into 3/4-inch chunks
2 large onions
2 tablespoons minced garlic
4 cups chicken broth
2 ancho chiles, stems and seeds removed, rinsed
1 teaspoon dried oregano
1 large can hominy, drained well

Heat oil in 3-quart saucepan over medium heat. Add pork and brown on all sides.

Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly browned.

To cook on stovetop: Add broth, chiles and oregano. Bring to boil, reduce heat and simmer 1 hour or until pork is tender.

Add hominy and simmer, uncovered, 10 minutes.

To cook in crockpot: Place cooked pork, onions, and garlic along with remaining ingredients. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.

Using a slotted spoon, skim off and discard any floating chile skin. Pour stew into individual bowls, removing any more chile skin.

May be served with toppings of chopped lettuce, tomato and cilantro, or shredded cheese.

Makes 4 servings.

Approximate values per serving: 365 calories, 18 g fat, 45 mg cholesterol, 20 g protein, 31 g carbohydrates, 6 g fiber, 1,394 mg sodium, 44 percent calories from fat