Southwest Chili Verde

1 to 2 pounds pork shoulder, cubed
1 can (14oz.)stewed tomatoes
2 small cans green chilies
1 Lr. can hominy
1 Sm. can tomato sauce
1 tsp salt
1/2 tsp pepper
1 Tbsp chili powder
1/4 cup mesa dissolved in 3 cups water

In a 12" dutch oven add 2 tablespoons cooking oil. Brown meat over about 14 charcoals. Add ingredients, all but mesa-water. Reduce charcoals to about 10, just simmer, with lid on for about 1 1/2 hours. Replace charcoals on the bottom, and bring to a boil. Add mesa-water slowly and mix well. let boil to thicken. Serve in bowls.

For a hotter or more Southwest flavor, Add 1 or 2 chopped fresh Pablano Chilies.