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Enjoy the yummy taste of this slow cooked Mexican dinner made with pork, hominy and tomatillos.
Preparation time: 25 minutes
Cooking time: 7 hours
Servings: 8
Ingredients:
1 (2½ lbs.) pork shoulder, boneless, trim off fat then cut into 1-inch sizes
2 tsp ground cumin
¾ tsp salt
½ tsp pepper
1tbsp olive oil
¾ cup chicken broth
2 (28 oz. each) canned whole tomatillos, drained
3 large onions, diced
4 garlic cloves, finely chopped
2 (4.5 oz each) canned chopped green chiles
1 tbsp sugar
1 (29 oz) canned white hominy, drained and rinsed
Optional ingredients:
Chopped fresh cilantro
Sour cream
Sliced radishes
Sliced jalapeño chiles
Directions:
1. Grease a 5 to 6 qt slow cooker with cooking spray. Sprinkle the pork with 1 tsp of cumin, pepper and salt. In a 12-inch skillet, heat up oil over medium-high heat.
2. Add half of the pork then cook for about 6 minutes, stirring from time to time until both sides are browned.
3. Using a slotted spoon, transfer the pork from the skillet to the slow cooker. Repeat cooking process with the rest of the pork.
4. Add broth to the skillet and cook for a minute, scraping to loosen brown bits then pour into the slow cooker.
5. Put the tomatillos in a food processor. Cover then blend until smooth. Pour puree into the slow cooker. Stir in the onions, green chiles, garlic, sugar and the remaining 1 tsp of cumin.
6. Cover the slow cooker then cook on low heat setting for 6 hours. Stir in the hominy, cover then cook another 1 hour.
7. Top each serving with cilantro, sour cream, jalapeños and radishes.
