Portion Size: 1 cup Yields:  8 servings

Ingredients	Notes:
1/2 pound cooked shredded pork butt
4 cups low sodium chicken broth
2 tablespoons olive oil
½ cup BBQ sauce
1 teaspoon garlic, minced	Washed, peeled and minced
¼ cup onion	Peeled, washed, and chopped
¼ cup diced poblano pepper	Washed, trimmed, seeds removed and diced
1/4 teaspoon oregano
1 teaspoon chili powder
½ teaspoon cumin
2 cups salsa verde
2 cups canned hominy	Drained and rinsed
¼ cup fresh cilantro (optional)	Washed, trimmed and chopped
11/4 cup shredded Monterey Jack cheese (optional) garnish

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot, heat olive over medium heat.
2	Stir in pepper and onions. Cook until onions are tender.
3	Stir in pork, garlic, oregano, cumin, chili powder and BBQ sauce.  Cook 10 minutes
4	Add broth, hominy,  and salsa verde. Bring to slow boil. Reduce heat and simmer 20- 30 minutes	Cook until internal temperature reaches 165°F.
5	Garnish with cilantro and cheese