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Prep 25min
Total7hr25min
Servings8
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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 oz) 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
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Steps
1
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.
2
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
370
Total Fat
12g
0%
Saturated Fat
4g
0%
Sodium
740mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
6g
0%
Protein
26g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 3 Vegetable; 2 Lean Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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