3 lbs. pork loin (may be boneless)
2 garlic cloves, minced
1 tsp. oregano
1 tbsp. plus 1 tsp. ground cumin
1 tsp. salt
1 (16 oz.) can tomatoes
2 (14 1/2 oz.) cans chicken broth
1 onion, chopped
2 (7 oz.) cans diced green chiles
1 lb. pinto beans, rinsed
1/4 tsp. crushed red peppers (optional)
1 c. water or more to desired consistency
1 (10 oz.) can Las Palmas enchilada sauce

GARNISH: Grated cheese, chopped onions, sour cream, avocado sauce, diced tomatoes, shredded lettuce, salsa, black olives, chips.

Trim excess fat off pork. Place all of ingredients into a large (6-quart) kettle; bring to a boil; reduce heat to a simmer. Cover and cook 6 hours. Stir often and add water as needed. After 5-6 hours, remove pork (if it is not boneless, remove meat from bone). Shred pork pieces by hand; put back into kettle. Taste for seasoning.

TO SERVE: Serve over tostada strips and top with desired condiments. Encourage guests to try all toppings to make their dish special.

May easily be made the day ahead and then reheated the next day for the meal. Makes a big pot full. Nice to prepare ahead of time for large crowds--baseball game football game watchers! and holidays! Enjoy!

Serve in bowls and use paper plates for guests to serve their own condiments! Little work for Mom on holiday! Very delicious and tasty!