Ingredients
The following ingredients have 4 Servings
- 1 Tbsp olive oil
- 1 2-2½ pound boneless pork loin (or 2 1-1¼ pound loins)
- 2 10-oz. cans red enchilada sauce
- 2 14.5-oz. cans low-sodium chicken stock
- 2 15.5-oz. cans white hominy, drained and rinsed
- 1 white onion (diced)
- 2 4.5-oz. cans diced green chilies, undrained
- 1 Tbsp minced garlic
- 2 tsp dried oregano
- 2 tsp ancho chile powder
- 1½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp smoked paprika
- {garnish} ¼ cup fresh cilantro (chopped)
- {garnish} ½ cup feta cheese (crumbled)
- {garnish} radishes (sliced)
- {garnish} limes (sliced)
Instruction
- Using a large skillet, add olive oil and place over medium-high heat. Once hot, add pork loin and cook for 2-3 minutes per side. Transfer pork into slow cooker.
- Add all remaining ingredients except for garnishes (enchilada sauce, chicken stock, hominy, onion, chilies, garlic, oregano, chile powder, cumin, salt and paprika); cover and cook on low for 6-7 hours.
- Using 2 forks, shred and chop pork; stir until well combined.
- Divide into bowls and top with chopped cilantro, feta cheese, sliced radishes and a squeeze of fresh lime juice.
