3 vegetable oil
3 pounds boneless pork, cubed
2 medium white onions, chopped
3 cloves garlic, minced
2 (29-ounce) cans white or yellow hominy, drained
4 cups water
2 (4-ounce) cans diced green chilies, undrained
1 (10-ounce) can red enchilada sauce, mild or hot
1 (16-ounce) can seasoned chili-style tomatoes
1 (4-ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano

1. Heat oil in a 6-quart stockpot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
2. Add hominy and the water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, cumin, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer. Serves 8 to 10.

Notes: This is a good crockpot recipe. After browning the pork, dump it and the rest in a crockpot.

We halved the recipe for a 2+ pound pork tenderloin. Used one onion, 3 cloves, one can hominy, NO WATER, one can of chilies, one can enchilada sauce, one 10-oz can Rotel for the chili-style tomatoes and half of the can of taco sauce.

Tips From Our Test Kitchen:
Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.