• 1  15  ounce can 
    yellow hominy, drained
  • 1  14 1/2 ounce can 
    Mexican-style diced tomatoes, undrained
  • 1  10  ounce can 
    mild green enchilada sauce
  • 1   cup 
    chopped onion (1 large)
  • 3   
    cloves garlic, minced
  • 2   teaspoons 
    ground cumin
  • 1 - 1 1/2  pounds 
    boneless pork loin (single loin)
  • 1/2  cup 
    snipped fresh cilantro
  • 1   tablespoon 
    lime juice
    Sliced avocado
    Baked tortilla chips
    Fresh cilantro sprigs (optional)
    Sour cream (optional)
    Lime wedges (optional)
In a 3 1/2- or 4-quart slow cooker combine hominy, undrained tomatoes, enchilada sauce, onion, garlic, and cumin. Add meat; spoon hominy mixture over meat. Cover and cook on high-heat setting for 2 to 2 1/2 hours.
Remove meat to a cutting board. Stir the 1/2 cup snipped cilantro and lime juice into mixture in slow cooker. Coarsely chop meat; return to cooker and stir to combine.
Serve topped with avocado. Pass tortilla chips. If desired, garnish with additional cilantro, sour cream, and/or lime wedges.
Nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 11, chol. (mg) 71, sat. fat (g) 2, carb. (g) 32, fiber (g) 6, pro. (g) 30, sodium (mg) 652, Percent Daily Values are based on a 2,000 calorie diet
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