Ingredients
1 pork tenderloin, about 1-1/3 lb., fat removed
1/4 cup masa or masa harina
1/4 cup olive oil, divided
4 garlic cloves, minced
1 can (14 oz.) beef broth plus 1/2 cup water
1 bottle (12 oz.) dark beer (ale)
1 can (8 oz.) diced green chiles, drained
1 tsp. chili powder
1 tsp. dried marjoram
3 medium size potatoes, cubed (about 3 cups)
1 bunch green onions, sliced into 1/4-inch pieces
1 can (14-1/2 oz.) hominy, drained
1/2 cup chopped cilantro

Directions
Cut the pork into bite size pieces (cubes) then coat with the masa by tossing them in a bag or covered bowl. Brown half of the cubes in half of the olive oil a large pot. Remove the browned cubes using a slotted spoon then repeat for the remaining cubes and olive oil. Remove the second batch of pork cubes and add to the first batch.

Add the garlic to the pot and cook for one minute. Add the broth, water, beer, chiles, chili powder and marjoram. Return the browned pork cubes to the pot and bring to a boil. Reduce the heat then cover and simmer for 1 hour or until the meat is almost tender.

Add the cubed potatoes and green onions. Simmer for another 30 minutes until the meat and potatoes are tender. Add the hominy and the chopped cilantro and heat thoroughly. Makes 6 servings.