1 pound boneless pork shoulder, trimmed, cut into 1-inch cubes
2 15-oz. cans hominy, rinsed and drained
1 16-oz. jar salsa verde
2 cups low-sodium chicken broth
1 4-oz. can diced chiles
1 medium onion, finely chopped
5 cloves garlic, minced
1 tablespoon cumin
1 teaspoon dried oregano
Chopped avocado, sliced radishes, chopped cilantro, lime wedges and sour cream, for serving, optional
How to Make It
Warm oil in a skillet over medium-high heat. Season pork with salt. Working in batches, brown pork on all sides, 6 to 8 minutes. Transfer to slow cooker.
Stir hominy, salsa, broth, chiles, onion, garlic, cumin, oregano and 1/2 tsp. salt into slow cooker. Cover; cook on low until pork is tender, 4 1/2 to 5 hours. Serve hot, with avocado, radishes, cilantro, lime wedges and sour cream on the side, if desired.
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