Posole

• 1 tablespoon canola oil
• 2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces
• 4 cups fat-free, lower-sodium chicken broth
• 1 2/3 cups chopped onion (about 1 medium)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1/8 teaspoon crushed red pepper
• 4 large garlic cloves, minced
• 2 (15.5-ounce) cans white hominy, rinsed and drained
• 2 (4.5-ounce) cans chopped green chiles, undrained
• 1 cup packaged angel hair slaw
• 1/2 cup thinly sliced radishes (4 radishes)
• 1/2 cup diced peeled avocado
• 2 limes, each cut into 4 wedges (optional)

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.
2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.

canola oil, pork tenderloins, chicken broth, onion, ground cumin, oregano, freshly ground black pepper, ground cloves, red pepper, garlic, white hominy, green chiles, packaged angel hair slaw, avocado, wedges

Taken from www.myrecipes.com/recipe/posole-1 (may not work)