- 2 pounds pork loin roast, boneless (cut into 2-inch cubes, trimmed)
- 30 ounces hominy (OR posole, rinsed and drained)
- 2 cups Anaheim chiles (diced, roasted New Mexico green chiles*)
- 2 yellow onions (chopped)
- 5 cloves garlic (minced)
- 6 cups chicken broth (reduced-sodium)
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine all of the ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hours (2 1/2 to 3 on high).
- Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
- Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
- * To roast chiles: Preheat oven broiler. Rub surfaces of 6 chiles with canola oil; place on rack in broiling pan. Broil 4 inches from the heat until surfaces blister, turning occasionally. Transfer roasted peppers to a large bowl; cover tightly with plastic wrap. Let stand about 10 minutes. Remove skin, stems, and, if desired, membranes and seeds before using.