Party Posole Source: Canned Food Alliance 1 pound lean boneless pork loin,     diced in 1/2-inch pieces 1/4 teaspoon pepper 2 tablespoons vegetable oil 1 large onion, chopped 4 garlic cloves, finely chopped 1 tablespoon chile powder 1/2 teaspoon ground cumin 4 (15 1/2 ounce) cans or 2 (29 ounce) cans     white hominy, drained and rinsed 1 (14 1/2 ounce) can diced tomatoes 1 (14 1/2 ounce) can chicken broth 1 (4 1/2 ounce) can chopped green chiles Salt, to taste Pepper, to taste Finely sliced scallions or green onions (for garnish) Season pork with pepper. Heat 1 tablespoon oil in a large saucepan (4-quart) over high heat. Add pork to pot and cook, stirring until no longer pink (about 5 minutes). Transfer meat to a clean plate. Reduce heat to medium, add remaining tablespoon oil, the onion and garlic and cook, stirring until softened and golden (about 5 minutes). Stir in chile powder and cumin and cook for 1 minute. Add hominy, tomatoes, chicken broth and green chiles and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors. Stir in reserved pork, season with salt and pepper to taste and cook 1 minute longer. For a garnish, serve with finely sliced scallions. Makes 6 servings. Approximate nutritional values per serving: 407 calories, 12 g fat, 51 mg cholesterol, 861 mg sodium, 52 g carbohydrate, 10 g fiber, 22 g protein