Hominy is the backbone of this Mexican stew (pronounced po-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way it’s best garnished with cilantro, cheese and lime wedges and served with warm tortillas
1 teaspoon ground cumin1/2 teaspoon smoked paprika1 teaspoon dried oreganosalt and black pepper, to taste2 pounds boneless pork shoulder, fat removed1 medium red onion, chopped2 medium carrots, peeled and finely chopped2 garlic cloves, minced4 cups low sodium chicken broth1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 (14.5 ounce) can Red Gold® Diced Tomatoes 14.5 oz1 (15 ounce) can white hominy, drained and rinsed1 (15 ounce can pinto beans, drained and rinsed2 tablespoons fresh lime juiceflour or corn tortillas, for serving
Garnishesavocado, sliced or dicedlime wedgescrumbled queso fresco cheesechopped cilantro
In a small bowl combine cumin, paprika, oregano, 1½ teaspoons salt and 1 teaspoon black pepper. Coat pork with this mixture and then transfer to a 4 o 6 quart slow cooker. Add onion, carrots, chicken broth and garlic; stir to combine. Cover and cook until pork is tender, on low 6 to 7 hours or on high 4 to 5 hours.
Remove pork and shred with 2 forks and then mix back into slow cooker. Stir in tomatoes, hominy, beans, lime juice, ½ teaspoon salt and ¼ teaspoon black pepper; cook for 20 minutes on high.
Serve the stew topped with avocado, cilantro, crumbled queso fresco cheese and lime wedges.