Posole

Yield: 13 cups, serving 6

Ingredients

• 1 (3 pound) pork roast
• 2 large onions, chopped
• 1 can mild green chile enchilada sauce
• 4 small cans green chiles
• 1 can reduced-sodium chicken broth
• 1/2 teaspoon dried oregano leaves
• 8 minced garlic cloves
• 2 (15 ounce) cans white hominy, undrained
• 2 1/2 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
• Fresco cheese

Instructions

1. Place pork roast in 4 or 5 quart slow cooker. Add onions and next 5 ingredients.
2. Cook on medium heat for 6 to 8 hours until meat is fork tender.
3. Remove meat and shred. Place meat back into slow cooker; add hominy and adobo sauce.
4. Cook for 30 minutes.
5. Serve with crumbled cheese on top.