Pork Pozole
Preparation Time: 8 minutes Cooking Time: 7 to 9 hours on low Flavor: Mexican Serves: 6 (can be scaled) Condiments: Warm flour tortillas, sour cream, avocado slices or grated cheese

2 cans (15 to 16 oz each) hominy, drained 3 cans (10 oz each) green enchilada sauce 1 can (15 oz) black beans 1 large onion, chopped 3 cloves garlic, chopped 2 tsp ground cumin 1 tsp salt ½ tsp pepper One 2 1/2-lb boneless pork loin roast, well trimmed 1 cup chopped fresh cilantro 2 Tbsp fresh lime juice Mix all ingredients except pork, cilantro and lime juice in a 4-qt or larger slow-cooker. Add pork; spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork in bite-size pieces; return to cooker. TO SERVE: Ladle into soup bowls. Serve with, or rolled up in, flour tortillas. Accompany with sour cream and avocado slices. Variation for Children Reserve some of the hominy, black beans and cooked shredded pork for the children. Just before serving, warm the mixture and top with cheese. Serve with warm flour tortillas.