Ingredients:

• 2 large cans of Las Palmas Enchiladas Sauce
• 2 large cans of Juanita’s Hominy
• 3 cans of water (enchilada sauce size)
• 1 pork butt shoulder
• 1 large onion
• 1 clove of garlic
• 4 bay leaves
• garlic powder
• onion powder
• Knorr Chicken Flavor Bouillon

Raw Toppings:

• Sliced jalapeños
• Shredded green cabbage
• Cilantro
• Queso Fresco
• Sliced radish
• Lime wedges
• Diced red onion
• Sliced green onion
• Salsa
• Tortilla Chips (optional)

1. Place pork butt in large stew pot. Add enchilada sauce, hominy, water, onion, garlic, bay leaf, garlic powder, and onion powder. Bring to boil. Simmer for 5 hours, or until tender. Stir occasionally, flip pork but as needed. Shred pork.
2. Serve hot, add toppings of your liking.