Mexican Beef or Pork Posole

What you’ll need:

•	Two pounds beef OR Pork OR Chicken OR Tofu, cubed
•	1 Tablespoon flour
•	2 tsp chili powder
•	1 tsp ground cumin
•	1/4 tsp pepper **OR substitute Mexican seasoning already mixed
•	1 tablespoon olive oil
•	1 large onion, chopped
•	1 large green pepper, chopped or sliced
•	1 4-ounce can of green chilies, chopped (or use fresh)
•	2 cloves garlic, finely chopped
•	½ teaspoon salt
•	1/8 teaspoon pepper
•	¼ cup fresh cilantro, chopped
•	1 - 15 ounce can chopped tomatoes (we like Muir Glen organic diced Fire Roasted best)
•	2 ounces tomato paste
•	1 cup water (more if you want to make sauce thinner, less if you want it thicker)
•	1 can hominy

What to do:

1.	In pie plate or regular plate, mix flour with chili powder, cumin and pepper. Add beef and toss to coat well with flour mixture.
2.	Heat olive oil in saucepan on high. Saute beef until just done.
3.	Add onion, green pepper, chilies, garlic, salt, pepper, and cilantro. Cook on medium high heat for another 5 minutes, stirring to avoid sticking.
4.	Reduce heat to medium and add tomato, tomato paste, and water. Continue cooking for another 20 minutes.
5.	Add hominy to a medium saucepan and heat. Use a small amount of water or oil in the bottom of the pan. Some like to add the hominy directly into the stew.
6.	Meanwhile, continue cooking stew another 15 minutes, stirring occasionally, over low heat.
7.	Serve stew with hominy.
8.	Serving size: 1 cup. Yields 10 cups.

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