Ingredients
  • 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)
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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: 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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