Posole

• 1 (3 to 4 lb.) pork roast or pork steaks
• garlic salt
• seasoned salt
• 2 cans (15 oz. each) hominy
• 1 chopped onion
• 2 stalks celery, thinly sliced
• 4 carrots, thinly sliced
• 1 can (13 oz.) chicken broth
• 1 can (4 oz.) chopped green chilies
• dash of oregano
• dash of cumin
• 1 lb. mild Mexican Velveeta cheese
• 1 c. milk

1. Trim off fat from pork and cut into bite-size cubes.
2. Sprinkle with garlic salt and seasoned salt.
3. Place meat, hominy (and juice from 1 can of hominy), onion, celery, carrots, chicken broth and green chilies in slow cooker.
4. Sprinkle with oregano and cumin; stir.
5. Cover and cook on low for 8 hours or on high for 4 hours in a slow cooker.
6. When done, add cheese and milk.
7. Cook 15 more minutes.

pork roast, garlic, salt, hominy, onion, stalks celery, carrots, chicken broth, green chilies, oregano, cumin, velveeta cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769642 (may not work)