Ingredients :
- 2 cups water
- 1 large poblano pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 can fire-roasted diced tomatoes, undrained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 pounds boneless country-style pork ribs, cubed
- 1 can hominy, rinsed and drained
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- Optional: Fried tortilla strips, cubed avocado, sliced radishes, lime wedges and cilantro leaves
Directions :
- In a saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
- Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients.
