Ingredients
2 cups water1 large poblano pepper, seeded and chopped1 jalapeno pepper, seeded and chopped1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 medium onion, chopped4 garlic cloves, minced2 teaspoons ground cumin1/2 teaspoon dried oregano2 pounds boneless country-style pork ribs, cubed1 can (29 ounces) hominy, rinsed and drained2 cups reduced-sodium chicken broth1 tablespoon lime juice1 teaspoon kosher salt1/4 teaspoon pepperOptional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro
Preparation
In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients.
