Ingredients

• 1 dried pasilla chile (chile negro)
• 2 (14.5 ounce) cans chicken broth
• 1 cup Herdez® Salsa Verde
• 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
• 1 pound chicken breast, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25 ounce) can diced green chiles
• 2 (15 ounce) cans hominy