Servings:
6
Prep Time:
30 mins
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Ingredients
-
115 ounce can yellow hominy, drainedsee savings
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114 1/2 ounce can Mexican-style diced tomatoes, undrainedsee savings
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110 ounce can mild green enchilada saucesee savings
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1 cupchopped onion (1 large)see savings
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3cloves garlic, mincedsee savings
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2 teaspoonsground cuminsee savings
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1 - 1 1/2 poundsboneless pork loin (single loin)see savings
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1/2 cupsnipped fresh cilantrosee savings
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1 tablespoonlime juicesee savings
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Sliced avocadosee savings
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Baked tortilla chipssee savings
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Fresh cilantro sprigs (optional)see savings
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Sour cream (optional)see savings
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Lime wedges (optional)see savings
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Directions
1.
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.
2.
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.
3.
Serve topped with avocado. Pass tortilla chips. If desired, garnish with additional cilantro, sour cream, and/or lime wedges.
Nutrition information
Per serving: Calories 383, Total Fat 11 g, Cholesterol 71 mg, Sodium 652 mg, Carbohydrate 32 g, Fiber 6 g, Protein 30 g,
Percent Daily Values are based on a 2,000 calorie diet
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