Green Chile Posole

A substitute is working in our room this week. She is originally from El Paso. Our conversation yesterday turned into a love fest about Mexican and New Mexican food and of course my favorite green chile.  She asked if I had ever tried posole and my enthusiastic answer was yes I even make a wonderful green chile posole.  I started looking for my recipe and realized I had never really written it down, I just made it. 

Traditionally posole is made with red chile.  Being the green chile fan I am, what else could I make it with other than  yummy green chiles. So for my fellow New Mexico green chile fans here is my recipe
 
3-4 lb. boneless pork loin, cubed
2 tbsp olive oil
1 large can of white hominy - drained
1 large onion chopped
2 tsp oregano
2 tbsp garlic powder
1 tbsp salt (more or less to taste)
4 cups low sodium chicken broth
10-12 chopped green chiles (use mild or hot, your preference)
1 jar green chile sauce (I use 505 Southwestern)
1/2 cup Pace salsa.

Heat olive oil over medium high heat in a large pot. Add pork to pot and brown quickly.  Add remainder of ingredients.  Cook over low heat for 2-3 hours.  Serve with sour cream and tortillas.