Green Chile Posole (Posole Verde)

1 pound(s) diced boneless pork 

1 1/2 tablespoon(s) vegetable oil 

1/2 cup(s) flour 

1/2 tablespoon(s) black pepper 

1/2 tablespoon(s) crushed dried oregano 

1/2 tablespoon(s) granulated garlic or fresh crushed garlic 

1/4 tablespoon(s) salt 

29 ounce(s) white or golden hominy 

1 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile 

1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside. 

2. In a large heavy stockpot or cast iron Dutch oven, warm oil until very hot. Add the pork and brown until crisp on the outside. Do not drain. 

3. Add hominy. Do not drain. Fill on can with water and add to pan. 

4. Bring pork and hominy to a rolling boil then reduce heat to low. Add Fire Roasted Diced Young Guns Hatch Green Chile and diced onion and cook for 1 hour.

5. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.