1 onion, sliced
½ whole head of garlic - used 8-10 peeled cloves
16 ounces chicken stock - used 16 oz water and chicken bouillon
1 ½ large jalapenos, cut in half and seeded - large diced and kept seeds
2 carrots, chopped
3 tomatillos, large chopped
3 bay leaves
1 tablespoon oregano
1 10-ounce can Rotel tomatoes with green chiles
⅓ cup cilantro leaves
1 30-ounce can hominy - used 12 oz can
BEFORE SERVING:
1 lime, juiced
1 tablespoon pepper
1 tablespoon kosher salt
Instructions
Place the sliced onion, carrots and tomatillos on the bottom of your crock pot.
Cut roast into 3-4 large pieces and add to crock pot.
Add garlic, chicken stock, bay leaves, jalapenos, oregano and Rotel tomatoes.
There are two ways to cook, 8 or 4 hours.
4- 4½ hours set to high
8 hours set on low
Cover and cook for the designated time and you will know when it is done when meat is tender and pulls apart like butter.
Remove meat from the crockpot and set aside to cool enough to handle and shred pork and add the hominy & cilantro .
Taste test to see if you need to adjust broth.
Serve with limes, corn chips and a salad of your choice.
-i made a red cabbage/carrot/green onion/ kale with a apple cider-olive oil dressing with pumpkin seed on top
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