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  • 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


  1. Place pork roast in 4 or 5-quart slow cooker. Add onions and next 5 ingredients.
  2. Cook on medium heat for 6-8 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.

Yield: 13 cups, serving 6

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