INGREDIENTS
2 tbsp
olive oil
2 lb
pork shoulder
1 medium
onion
3 cloves
garlic
1 tsp
chili powder
1 tsp
garlic salt
1 tsp
oregano
1 tsp
black pepper
1/2 tsp
chile powder
1/2 tsp
ground cumin
4 cups
low sodium chicken broth
14 1/2 oz
red enchilada sauce
4 oz
canned green chiles
1/3 cup
cilantro
15 oz
hominy