Ingredients
2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes1 large onion, cut into 1/2-in. pieces2 tablespoons canola oil1 teaspoon salt1 teaspoon coarsely ground pepper4 large potatoes, peeled and cut into 3/4-in. cubes3 cups water1 can (16 ounces) hominy, rinsed and drained2 cans (4 ounces each) chopped green chiles2 tablespoons quick-cooking tapioca2 garlic cloves, minced1/2 teaspoon dried oregano1/2 teaspoon ground cumin1 cup minced fresh cilantroOptional: Sour cream and additional cilantro
Preparation
In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
