Ingredients:

1 to 1.5 lbs boneless pork, trimmed of fat and cut into 1/2" to 3/4" cubes and/or strips. half of a pork loin works well, as does just about any chop.

1 tablespoon olive oil or avocado oil

1/2 cup yellow onion (half of a medium size onion), cut into 1/2" to 3/4" pieces

1 medium sweet red bell pepper, cut into 1/2" to 3/4" pieces

2 garlic cloves, minced

4 oz. can chopped green chiles, undrained (your choice of heat)

10 oz. can ro-tel tomatoes & green chiles (your choice of heat)

14.5 oz can of stewed or fire-roasted tomatoes

two (2) 14.5 oz cans white hominy, drained and rinsed

1 teaspoon (or more) chili powder/blend

1/2 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

32 oz. low sodium chicken broth

Directions:

1. In a large skillet brown pork in olive oil or avocado oil. Drain off fat. Transfer to 6 quart slow cooker.

2. Add onion, sweet red bell pepper, garlic, green chiles with liquid, Ro-Tel, tomatoes, hominy, and seasonings. Combine. Pour broth over all.

3. Cover and cook on low 8-10 hours or on high 4-5 hours.

Bon Appetit!