Mexican Red Posole

Ingredients:

• 1 large can white hominy, drained
• 1 can pinto beans, drained
• 1-1/2 pork tenderloin cut into 1 to 1-1/2 inch cubes
• 8 cloves garlic sliced
• 1 large onion diced
• 1 teaspoon ground cumin
• 2 Tbsp of dry Mexican oregano (Mexican oregano, but not the kind you smoke)
• 1 large can Mexican Red Enchilada Sauce

 Directions:

1. Use a large pot and sear the meat cubes in olive oil until brown.
2. In a frying pan, saute the onions until translucent (whatever the heck that means - cook them until they are cooked!) and add the garlic during the last 2 minutes. Add to pork.
3. Add rest of ingredients into pot, bring to a boil.
4. Reduce heat to low and simmer, stirring occasionally, for at least 1 hour.

 Serve with warm tortillas and shots of tequila.