Ingredients
1
boneless pork shoulder (2 1/2 lb), trimmed of fat, cut into 1-inch pieces
2
teaspoons ground cumin
3/4
teaspoon salt
1/2
teaspoon pepper
1
tablespoon olive oil
3/4
cup Progresso™ chicken broth (from 32-oz carton)
2
cans (28 oz each) whole tomatillos, drained
3
large onions, chopped (3 cups)
4
cloves garlic, finely chopped
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
tablespoon sugar
1
can (29 oz) white hominy, drained, rinsed
Sour cream, if desired
Chopped fresh cilantro, if desired
Sliced jalapeño chiles, if desired
Sliced radishes, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.
