You'll love the aroma of cumin, oregano, and gently braised pork that will fill your home as the stew cooks.
1 tablespoon canola oil
2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces
4 cups fat-free, lower-sodium chicken broth
1 2/3 cups chopped onion (about 1 medium)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/8 teaspoon crushed red pepper
4 large garlic cloves, minced
2 (15.5-ounce) cans white hominy, rinsed and drained
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup packaged angel hair slaw
1/2 cup thinly sliced radishes (4 radishes)
1/2 cup diced peeled avocado
2 limes, each cut into 4 wedges (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.
Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.
WOW! this was great!!! used 1.5# hormel pork loin.....used half of everything else except the spices....added more. after it was finished, i decided to throw in the other can of hominy. this was more than enough for 2 of us! served topped with cheddar cheese and tortillas......forgot the avocado and lime, in the fridge..... would be great for company.
Great! Really enjoyed this, but only came across it late in the day so could not use the slow cooker. Cooked it on the stove and in order to get depth of flavor in a shorter time and add some heat, I added some chipotle in adobo and tomato paste. Also, I added lime zest during cooking. I would do these additions again next time!!