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This is a great Mexican soup. I serve this as a main dish with warm tortillas and a green salad. If you like, you can also add a side of Spanish rice. This is my family's favorite. Submitted by Vicky Scoggins from Holtville, California.

Vicky's Pozole

3 boneless pork chops, cut into cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 (15-ounce) can hominy, drained
1 (15-ounce) can tomato sauce
1 3/4 cups chicken broth, divided use
2 tablespoons chili powder
1 teaspoon crushed dried oregano
2 tablespoons all-purpose flour

1. In Dutch oven heat oil over medium high heat. Cook and stir onion and garlic until tender, but not browned. Add pork; cook and stir for 2 to 3 minutes or until browned. Stir in hominy, tomato sauce, 1 1/2 cups broth, chili powder and oregano. Bring to boil; reduce heat. Cover and simmer 10 minutes or until pork is tender, stir occasionally.
2. Combine remaining broth and flour and add to mixture. Cook over medium heat, stirring constantly until thickened. Spoon the Pozole into individual bowls.
3. Garnish with chopped cilantro, green onions, radishes and shredded cabbage. Sprinkle with lemon juice on top. Serve with warm flour or corn tortillas and additional lemon wedges.

Makes 6 servings.