Ingredients
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2 lbs boneless pork roast, cut into 1-inch pieces
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1 tbsp chili powder
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1 tbsp ground cumin
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2 tsp dried oregano
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1 yellow onion, finely chopped
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3 cloves garlic, finely chopped
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2 cups low-sodium chicken broth
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1 (28 oz) can red enchilada sauce
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1 (4 oz) can diced mild green chilies, drained
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1 (15 oz) can hominy, drained and rinsed
To Serve (optional):
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Sliced avocado
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Sliced radishes
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Shredded cabbage
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Sliced jalapenos
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Lime wedges
Steps
1
To a large slow cooker, add cubed pork roast, chili powder, cumin, oregano and salt. Stir to coat pork in spices. Add onion, garlic, chicken broth, enchilada sauce and green chilies to the slower cooker. Cover and cook on low until pork is tender, 7 to 8 hours.
2
Using a slotted spoon, transfer pork to a medium bowl and shred with two forks. Add pork and hominy to the slow cooker and cook on low until hominy is warm, 15 to 20 minutes.
3
Season broth with salt and pepper. Divide pozole among bowls and top with avocado, radishes, cabbage, jalapeños and lime wedges, if desired.
