Pueblo Dry Red Posole Stew (Slow Cooker/Crock Pot Friendly)

• 2 tablespoons cooking oil
• 1 medium onion, diced
• 2 -3 tablespoons mild red chili powder
• 1 lb pork loin or 1 lb pork chop, cooked and sliced into thin, bite sized pieces
• 2 garlic cloves, mashed
• 1 teaspoon cumin
• 3 cups fresh hominy (reserve juice) or 3 cups frozen hominy, boiled until it pops (reserve juice) or 3 cups hominy (reserve juice)
• salt

1. If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done.
2. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
3. In a large frying pan, heat the oil over a medium flame.
4. Add onion and cook until translucent.
5. Make a 'well' in the center of the onion mixture and add the chili powder.
6. Stir to dissolve the chili and mix thoroughly with the onions.
7. Add the pork slices.
8. Add the garlic and cumin.
9. At last, add the cooked posole and 3- 4 cups liquid.
10. Mix, and simmer slowly uncovered until liquid is reduced.

cooking oil, onion, red chili powder, pork loin, garlic, cumin, fresh hominy, salt

Taken from www.food.com/recipe/pueblo-dry-red-posole-stew-slow-cooker-crock-pot-friendly-91893 (may not work)