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New Mexican Chili Posole

3 pounds boneless pork roast
1 (30-ounce) can hominy
1 (4-ounce) can diced green chili peppers
2 teaspoons chili powder
1 garlic clove, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
2 cups cheddar cheese

1. Dice boneless pork roast and brown in a large skillet. Add hominy, chilies, chili powder, chopped garlic clove, salt, oregano. Cover and simmer for about 2 hours, or until the meat is tender. Add water if necessary.
2. Transfer to a baking dish and top with shredded cheddar cheese.
3. Bake at 350*F until the cheese is bubbly.

Makes 6 servings.