Chilies, pork, and hominy combine in your slow cooker to make a rich hearty soup perfect for a cold day. Serve it with a crisp green salad and some hot corn bread.
Serves: 6Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy
- 3 Anaheim chilies
- 1 lb. boneless pork loin roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans (15 oz.) hominy, drained
- 4 cups water
- 1 can (4 oz.) diced green chiles, undrained
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. dried oregano
- Roast Anaheim chilies under a broiler or over a gas flame until skin is charred. Place in paper bag and let steam for 10 minutes. Peel off skin, cut chilies open and discard seeds and membranes; coarsely chop.
- Cut pork into 1" cubes and place in a 4- to 5-quart crockpot with all remaining ingredients; stir well. Cover and cook on low for 8 hours until pork is very tender.