2 15 to 16 ounce cans hominy, drained
3 10 ounce cans green enchilada sauce
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 2 1/2 pound boneless pork loin roast, well trimmed
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
serve with: warm flour tortillas and salsa
Mix all ingredients except pork, cilantro and lime juice in a 4 quart or larger slow cooker. Add pork; spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork in bite size pieces; return to cooker. To serve: Ladle into soup bowls. Serve with or rolled up in, flour tortillas. Accompany with salsa. 6 servings.
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