1 15 oz. can yellow or white hominy, drained
1 14.5 oz. can Mexican-style diced tomatoes (I actually used tomato sauce and added some taco seasoning)
1 10 oz. can mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 tsp. ground cumin
1.5 lbs. boneless pork loin
1/2 cup chopped cilantro
1 t. lime juice
Tortilla chips
Diced avocado and lime wedges, optional
1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4 quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on hight for 2 to 2.5 hours.
2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime, include them too. Makes 6 servings.
Nutrition per serving: 332 cal; 29g protein; 9g fat; 31g carb; 461mg sodium; 5g fiber
2 comments:
Yummy! Austin is going to love it!!!!!!!
I made this last night and it is a winner!
I wanted to be sure the pork was extra tender though so I slow cooked the pork, onions and about 3/4 a cup of water on low in the crock pot all day(about 10 hours) then took it out of the pot and scraped off the fat with a spoon and shredded the pork with a fork and put it and the other ingredients back into the crock pot to simmer on high till dinner time! ( I actually heated it all on the stove then returned it to the crock pot so it would be ready sooner)
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