In a large Dutch oven brown the beef cubes, half
at a time, in melted butter or margarine. Using a slotted spoon remove meat from
pan. Add garlic to pan; cook 1 minute.
Add broth, beer, salsa, oregano and cumin.
Return meat to pot. Bring to boiling; reduce heat. Cover and simmer about 1 1/2
hours or until meat is nearly tender.
Add potatoes; simmer about 30 minutes more or until meat and potatoes are tender.
Add hominy, green chiles, scallions and cilantro; heat through.