Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion roughly chopped
- 1 Smithfield Peppercorn & Garlic Tenderloin diced into large bite-sized chunks
- 15 ounces canned hominy drained
- 15 ounces canned pinto beans drained
- 24 ounces green salsa
Instructions
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Heat oil in a dutch oven over medium-high heat. Add onion, and saute for 5-7 minutes until tender and starting to brown.
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Stir in diced pork, and cook about 3 minutes, stirring often. Meat will be just cooked on the outside and still very rare.
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Stir in remaining ingredients, and bring to a simmer. Reduce heat to medium-low, and cover. Cook, stirring occasionally, for at least 90 minutes or up to three hours.
Notes
You could also add all ingredients to a slow cooker and cook on low for eight hours. You could skip browning the onions for this method if desired.
- Prep Time: 5
- Passive Time: 120
- Cook Time: 10