Pozole - Crock-Pot

• 3 anaheim chilies
• 1 lb boneless pork loin roast
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 (15 ounce) cans hominy, drained
• 4 cups water
• 1 (4 ounce) can diced green chilies, undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 12 teaspoon dried oregano
• pequin chile, if desired

1. Roast Anaheim chiles under a broiler or over a gas flame until skin is charred.
2. Place in paper bag and let steam for 10 minutes.
3. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop.
4. Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well.
5. Cover and cook on low for 6-8 hours or until pork is tender.
6. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado.

anaheim chilies, pork loin roast, onion, garlic, hominy, water, green chilies, chili powder, cumin, salt, oregano, pequin chile

Taken from www.food.com/recipe/pozole-crock-pot-406934 (may not work)