Pork Pozole

Here's one for the slow cooker. Very warming and delicious. Works as a stew or as a filling for tortillas.

1 can (15 oz) hominy, drained (white or yellow)
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz) green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 lb boneless port loin roast, trimmed (beef, chicken, or other meats work too)
1/2 cup snipped fresh cilantro
1 tablespoon fresh lime juice
Tortilla chips
Diced avocado and lime wedges (optional)

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2 1/2 hours.
2. Take out the pork and shred or coarsely chop it. Add cilantro and lime juice to the slow cooker. Add pork back to the slow cooker and stir well.
3. Spoon into bowls, and serve with tortilla chips, diced avocado, and lime wedges; or serve in rolled up tortillas if you like.