Posole 2 lb. Pork Tenderloin 2 T. salt 2 t. Oregano 2 t. Garlic Powder 4 cans White Hominy 1 t. Cumin 2 cups Red Chile Sauce Place cubed meat in a large kettle with oil and one tablespoon of salt. Cover meat and cook over medium heat. Add all other spices and cook; add red chile sauce and hominy. Let simmer for 30 minutes. Add the additional salt or more if needed for taste. Serve with warm flour tortillas.