Green Chili Beef Posole

Green Chile-Beef Posole                     Nancy Harrison

Ingredients:

 2 tablespoons canola oil
 2 pounds prime boneless short rib, trimmed of excess fat, and cubed
 1 large yellow onion, diced
 4 cloves garlic, minced
 1 tablespoon ground cumin
 1 tablespoon Mexican oregano
 1 teaspoon ground coriander
 2 tablespoons sea salt
 1 tablespoon black pepper
 2 pounds chopped mild Hatch green chiles
 1 16-ounce can white hominy
 2 quarts chicken stock
 2 Russet potatoes, peeled, diced and covered in cold water
   Flour tortillas
   Optional garnish: Cotija cheese, chopped scallions, Mexican crema

Directions
In a large pot, heat canola oil to medium-high. Brown meat, stirring occasionally, about 10 minutes. Add onion and turn heat down to medium. Cook onion until translucent and add garlic and all spices, including salt and pepper. Stir until spices "bloom," about 3 minutes. Add green chilis, hominy and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook 1 hour and add drained potatoes. Cook until potatoes are tender. Check seasoning and serve with fresh warm flour tortillas and optional garnish.