1 tablespoon olive oil
1 3/4 pounds boneless country-style spareribs or pork shoulder butt, trimmed, cut into 1/2-inch pieces
1 large onion, chopped
1 tablespoon chopped garlic
1 tablespoon hot Mexican-style chili powder
1 teaspoon dried oregano
5 cups canned low-salt chicken broth
2 16-ounce cans golden hominy
1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.


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