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My slow cooker is doing overtime work these days, I used it four days in a row with great results!
1 can (15 oz) yellow or white hominy, drained -----> I used great northern beans instead
1 can (14 oz) mexican diced tomatoes ---------->I used regular diced tomatoes
1 can (10 oz) green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 lbs boneless pork loin or tenderloin
1/2 cup chopped cilantro
1 tbs lime juice ------> I didn't use this, already tangy to my taste
baked tortilla chips
diced avocado (optional)
Combine the hominy, tomatoes, onion, garlic, enchilada sauce and cumin in a 4 qt slow cooker.
Add pork, spooning mixture over the meat.
Cover and cook on high for 2 to 2.5 hours.
Place pork on a cutting board, add cilantro and lime juice to the slow cooker. Coarsely chop pork and return to slow cooker, stir well. Spoon into bowls and serve with tortilla chips and avocado slices.
Makes 6 servings.
PS: I cut up my pork into small chunks, so I didn't have to chop them at the end.