If you have never had the Mexican dish Posole here is a fast version that is easy to make. Trust me, try this. We have a large crock pot so this recipe can be adjusted for a smaller one. 3 cans of hominy, 29 oz. cans. 2 cans of Hereford Roast Beef, 12 oz. cans. (This is the fast version. It is actually better with a small pork roast that cooks overnight and then shred the meat off the roast.) 1 can of red enchilada sauce, 29 oz. 2 tablespoons of red chile powder 1 teaspoon of jalapeno powder (you can add more if you want it hotter. I find more people don't want it too hot.) Drain two of the cans of Hominy of all water. Pour in crock pot. Add the 3rd can of Hominy with the water from the can. Add the two cans of Roast Beef. You should shred the beef rather than just throw in the chunks. Add the Red Enchilada sauce, the red chile powder, and the jalapeno powder. Stir it all together with a wooden spoon. Cooked on low it will be ready in 8 hours. (recommended) Cooked on medium it will be ready in 6 hours. Cooked on high it will be ready in 4 hours. Serve in a bowl. Let it cool down for 5 minutes before eating. The Hominy really retains cooking heat. You can shred some cheese on top, or some Fritos chips if you want to. It honestly isn't needed. It's good as is. I do recommend some good quality flour tortillas with it. Note: If you do it with the pork roast simply cook the pork roast overnight on low. Then shred the meat and follow the same steps as above. Good stuff.