1 can yellow or white hominy, drained
1 can Mexican-style diced tomatoes
1 can mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 tsp. ground cumin (I'm not a cumin fan and leave this out - still tastes great)
1 1/2 lbs. boneless pork loin
1/2 cup chopped cilantro
1 T. lime juice
tortilla chips, diced avocado and lime wedges (key limes are especially tasty here) - optional
1. Combine the first six ingredients in a 4-qt. 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. Stir well and heat through. Spoon into shallow bowls. Serve with chips, avocado and lime as garnish. Makes 6 servings.
This recipe is from Parents magazine and is a far cry from the authentic Mexican version - but much easier, and still tastes delicious. I like it because you can use various cuts of pork loin, which are often on sale and very affordable, but come out of the slow cooker very tender.