Slow-Cooker Pork and Hominy Stew

• 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
• 2 15 -ounce cans hominy, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 16 -ounce jar salsa verde
• 2 poblano chile peppers, seeded and chopped
• 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
• 10 6 -inch corn tortillas
• 1/4 cup sour cream
• 1 romaine lettuce heart, shredded
• 1 avocado, diced

1. Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker.
2. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
3. Cover and cook on low, 7 hours.
4. Warm the remaining 8 tortillas as the label directs.
5. Top each serving of stew with sour cream, lettuce, avocado and more cilantro.
6. Serve with the warm tortillas.
7. Photograph by Ryan Dausch

pork shoulder, hominy, chicken broth, verde, chile peppers, fresh cilantro, corn tortillas, sour cream, romaine lettuce heart, avocado

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-and-hominy-stew.html (may not work)