Categories: Soup

Ingredients

• 2 lbs. boneless pork shoulder butt roast, cut into 3/4 inch. cubes
• 1 large onion, cut into 1/2 inch pieces
• 2 tbsp. canola oil
• 1 tsp salt
• 1 tsp black pepper
• 4 large potatoes, peeled and cut into 3/4-inch cubes
• 3 cups water
• 16 oz. can hominy, rinsed and drained
• 2 cans (4 oz. each) chopped green chiles
• 2 tbsp. quick-cooking tapioca
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1 cup minced fresh cilantro
• Sour Cream

Directions

1. In a large skillet, brown the pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a slow cooker.

2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on LOW until meat is tender, 7-9 hours. Stir in cilantro during the last 30 minutes of cooking. Serve with sour cream and additional cilantro.

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