Pork and Green Chile Stew

Ingredients

• 2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes
• 1 large onion, cut into 1/2-in. pieces
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 4 large potatoes, peeled and cut into 3/4-in. cubes
• 3 cups water
• 1 can (16 ounces) hominy, rinsed and drained
• 2 cans (4 ounces each) chopped green chiles
• 2 tablespoons quick-cooking tapioca
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup minced fresh cilantro
• Optional: Sour cream and additional cilantro