Ingredients
1 can (15-1/2 ounces) hominy, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (10 ounces) green enchilada sauce2 medium carrots, finely chopped1 medium onion, finely chopped3 garlic cloves, minced2 teaspoons ground cumin1/4 teaspoon salt1 pound boneless country-style pork ribsLime wedges and minced fresh cilantroCorn tortillas, optional
Preparation
In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.
Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.
