- 3 (15-ounce) cans white hominy, drained and rinsed
- 3 cups low-sodium chicken broth
- 1 onion, minced
- 1/4 cup tomato paste
- 1 tbsp olive oil
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 2-3 peppers (seeds removed), chopped; Anaheim, Poblano or Jalapeno
- 2 tablespoons chili powder
- 2 tablespoons minced fresh oregano leaves
- 1 (14.5-ounce) can diced tomatoes
- 4-lb boneless pork butt roast or pork sirloin tip, trimmed, cut into 1½-inch pieces
- 1/3 cup soy sauce
- Salt and ground black pepper to taste
- 1 pound carrots (about 6 medium), peeled, halved lengthwise, and sliced 1 inch thick
- 1/4 cup minced fresh cilantro leaves
- 1 tablespoon fresh lime juice
1. Puree 1 can hominy and 2 cups broth with a hand blender until smooth. Add to slow cooker.
2. Saute onion, carrot, pepper and garlic in oil in small skillet over medium heat until soften (5-7 min). Then add to slow cooker along with all other remaining ingredients.
3. Cover and cook until the pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Stir in cilantro and lime juice, season with salt and pepper to taste, and serve.
Serve with lime wedges, minced fresh cilantro, minced onion or scallions, diced avocado, shredded cheddar or Monterey Jack cheese, sour cream, rice, and/or warmed tortillas.
Adapted from America's Test Kitchen.