pozolé verde

Ingredients

• 2 pounds pork stew meat, cut into 1" pieces
• 2 tablespoons oil
• 30 ounces can of hominy, drained and rinsed
• 16 ounces jar of salsa verde, spicyness to taste
• 2 cups chicken broth, low salt
• 1 medium white onion, finely chopped
• 4 ounces can diced mild chiles
• 5 cloves garlic, crushed
• 1 tablespoon cumin
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• - sour cream