Posole

I decided to try this Mexican soup after Samantha's teammate's mom talked about how much she likes it. I even took some of it to her, since she's pregnant and doesn't want to cook. She said it tasted pretty close to the real thing. Marshall really liked the pork but the hominy was a little weird. Next time I'll only put in half as much.
1 1/2 lbs. pork stew meat, cut in cubes
1 large onion, chopped
2 garlic cloves, minced
2 Tbsp. olive oil
3 c. beef broth
2 cans (15 1/2 oz each) hominy, rinsed and drained
2 cans (4 oz. each) chopped green chilies
1 jalapeno, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1/2 c. minced fresh cilantro
cook pork, onion and garlic in oil over medium heat until pork is no longer pink. drain. stir in broth, hominy, chilies, jalapeno, salt, cumin, oregano, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer 60 minutes. stir in cilantro.