Posole (Mexican Soup)

Ingredients

• 1/4 c. vegetable oil
• 1/2 lb. pork boneless shoulder, cut into 1/2-inch cubes
• 1 medium onion, chopped (about 1/2 c.)
• 1 (30 oz.) can hominy, drained
• 1/4 c. chopped celery
• 1 Tbsp. ground roc chiles (I prefer to use ground red pepper)
• 1/4 tsp. pepper
• 1 small onion, chopped (1/4 c.)
• lime wedges
• 1 clove garlic, finely chopped
• 1/4 c. all-purpose flour
• 1 (15 oz.) can pinto beans, drained
• 1/4 c. chopped carrot
• 1/4 c. chopped green chiles
• 3 c. chicken broth
• 1 tsp. salt
• 1 1/2 tsp. dried oregano leaves
• 1/4 c. snipped fresh cilantro (dried, if not available)
• tortilla chips