2 pounds boneless pork loin roast, cut into 2-inch cubes, trimmed
2 15-oz cans hominy, OR posole, rinsed and drained
2 cups anaheim chiles, diced (roasted New Mexico green chiles*
2 yellow onions, chopped
5 cloves garlic, minced
6 cups chicken broth, reduced-sodium
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
Combine all of the ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hours (2 1/2 to 3 on high).
Just before serving, remove pork pieces and pull apart. Add pork back to mixture. Adjust seasoning if necessary.
Recommend serving with tortillas, topped with shaved radishes, thin shaved cabbage and a little sour cream over the top.
* To roast chiles: Preheat oven broiler. Rub surfaces of 6 chiles with canola oil; place on rack in broiling pan. Broil 4 inches from the heat until surfaces blister, turning occasionally. Transfer roasted peppers to a large bowl; cover tightly with plastic wrap. Let stand about 10 minutes. Remove skin, stems, and, if desired, membranes and seeds before using.
Makes 13 cups or 10 servings
Recipe courtesy of Chef Hosea Rosenberg , on behalf of The National Pork Board