Ingredients:
1 (28 ounce) cans hominy, drained
1 (28 ounce) cans green enchilada sauce
1 large onions, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 lbs boneless pork loin roast
1 cup cilantro, chopped
2 tablespoons fresh squeezed lime juice ( 1 lime)
Directions:
Mix all ingredients except pork, cilantro and lime juice.
Place pork in slow cooker and spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender.
Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork into bite size pieces and return to cooker.
Heat through and ladle into bowls.
Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 15 min.