Southwestern Beef Pozole Stew

1 Tbsp high-heat cooking oil
2 pounds lean beef, cubed small
1/4 cup cilantro
1/8 tsp salt
1/8 tsp black pepper
1 onion, diced
1 garlic clove, minced
2 oz tomato paste
15 oz stewed tomatoes
1 can (29 oz) white hominy (pozole)

Heat the oil in a large heavy Dutch oven until hot, add the beef and sear quickly until browned nicely.  Turn heat down to low and add to the skillet the cilantro, salt, pepper, onion, and garlic and cook gently until the beef is tender, about 15 to 20 minutes. Now add to the Dutch oven the tomato paste, tomatoes and hominy. Continue to cook over low heat for 10 minutes. Be sure to stir often. You can add some water if the stew is too thick. Taste for seasoning and salt and pepper if desired.  Serve hot in bowls.