Pozole

• 2 tablespoons olive oil
• 2 lbs boneless pork shoulder, cut into 1 inch pieces
• 2 medium zucchini, cut into 3/4 inch slices
• 1 medium onion, chopped
• 1 fresh jalapeno pepper, seeded and minced
• 2 garlic cloves, minced
• 3 cups water
• 2 2/3 cups condensed chicken broth
• 1 1/2 teaspoons dried marjoram
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1 (16 ounce) can hominy, drained and rinsed
• grated monterey jack cheese
• chopped pickled jalapeno pepper
• sliced black olives

1. In a big non-stick skillet, heat the oil.
2. Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
3. Transfer pork with a slotted spoon to a 4 quart slow-cooker.
4. Add zucchini, onion, and jalapeno to the skillet (add more oil in necessary).
5. Saute about 5 minutes or until the onion is softened.
6. Add in the garlic, cook and stir for 1 minute.
7. Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
8. Cover and cook on LOW for 5-6 hours.
9. Add in hominy and cook 10 minutes or until well heated.
10. Ladle into individual bowls; garnish with cheese, peppers, and olives.

olive oil, pork shoulder, zucchini, onion, jalapeno pepper, garlic, water, condensed chicken, marjoram, oregano, salt, black pepper, hominy, cheese, jalapeno pepper, black olives

Taken from www.food.com/recipe/pozole-91880 (may not work)