It's that time of year. Pull out your Crock Pot and make some stew! In Spanish, this pork stew is called "posole". The Mexicans use hominy, just like the Southerners, but I actually prefer the Mexican recipes using it better. If you can't find hominy, just substitute regular corn.
Mexican Pork Stew - In the Crock Pot
2 1/2 pounds pork shoulder, trimmed and cut into 2 inch cubes
2-16 ounce cans posole, drained
1-28 ounce can GREEN Enchilada Sauce, medium (I love Las Palmas brand)
1 large onion, diced
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon salt
2 teaspoons lime juice
chopped cilantro (optional as topping)
Combine all ingredients, except cilantro, in the slow cooker. Cook on low for 8 hours. Serve as is in a bowl or with tortillas. Serves 6.