Pork Pozole

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Ingredients

• 1 can (15 ounces) yellow or white hominy, drained
• 1 can (14.5 ounces) Mexican-style diced tomatoes
• 1 can (10 ounces) mild green enchilada sauce
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1-1/2 pounds boneless pork loin
• 1/2 cup chopped cilantro
• 1 tablespoon lime juice
• Baked tortilla chips
• Diced avocado and lime wedges, optional

Directions

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.Makes 6 servings ~ Jessica