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.
1 comment:
This meal is delicious! It's really simple to make ahead, freeze and throw in a crockpot for dinner when you need it. Both times I've made it, my husband has commented how authentic Mexican it tastes. The flavors are mild but really wonderful. We served it first as a stew and then burrito style. Both ways were great but we really liked the burrito/taco way of serving it. Make it today!
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