Pork Pozole

1 can (15oz) yellow or white hominy, drained

1 can (14.5oz) mexican style diced tomatoes

2 can (10oz) mild green enchilada sauce

1 lg onion, chopped

3 cloves garlic, minced

2t cumin

1 1/2 lbs boneless pork loin

1/2c cilantro, chopped

1T lime juice

baked tortilla chips

diced avacado and lime wedges

Combine hominy, tomatoes, enchilada sauce, onion, garlic and cumin in 4qt crock pot. Top with pork, spooning hominy mixture over the meat. Cover and cook on HIGH 2-2 1/2 hours.

Shred meat with two forks. Add cilantro and lime juice to the crock pot. Stir well. Serve with tortilla chips, avacado slices and lime wedges.

**My pork was no where near done after 3 hrs so I turned it down to LOW and cooked it for another 4 hrs.

**We love cilantro so I put in 1/4-1/2 c at the beginning of cooking also