Ingredients

3 TABLESPOONS VEGETABLE OIL

3 POUNDS BONELESS PORK, CUBED

2 MEDIUM WHITE ONIONS, CHOPPED

3 CLOVES GARLIC, MINCED

4 (15-OUNCE) CANS WHITE OR YELLOW HOMINY, DRAINED

4 TO 5 CUPS WATER

2 (4-OUNCE) CANS DICED GREEN CHILIES, UNDRAINED

1 (10-OUNCE) CAN RED ENCHILADA SAUCE, MILD OR HOT

1 (16-OUNCE) CAN DICED TOMATOES WITH GREEN CHILES

1 (4-OUNCE) CAN TACO SAUCE

1 BAY LEAF

1 TEASPOON SALT

1 TEASPOON CUMIN

1/2 TEASP00N BLACK PEPPER

1/2 TEASPOON OREGANO

Preparation

  1. Heat oil in a 6-quart stockpot, add pork, onions and garlic, and cook until pork is browned. Drain excess grease.
  2. Add hominy and 4 cups 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 remaining 1 cup water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer. Serves 10 to 12.

Tips from 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.