Ingredients
1 tablespoon canola oil1/2 pound boneless pork shoulder butt roast, cubed1/2 pound fully cooked andouille sausage links, sliced6 cups reduced-sodium chicken broth2 medium tomatoes, seeded and chopped1 can (16 ounces) hominy, rinsed and drained1 cup minced fresh cilantro1 medium onion, chopped4 green onions, chopped1 jalapeno pepper, seeded and chopped2 garlic cloves, minced1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon cayenne pepper1/2 teaspoon coarsely ground pepperOptional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges
Preparation
In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.
Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
