It's that time of year again--soup season!
I really enjoy soup, but especially when the weather starts turning cooler. All through the colder months of the year I try to make a soup a week.
And who doesn't love a good slow cooker recipe? I love how it frees up time in the late afternoon--that crazy (loud) time (at least it's that way at our house it seems) is made much more enjoyable when dinner is already sitting in the slow cooker, and I'm not trying to cook, help with homework, entertain youngsters, feed little ones just enough to stop their whining but not so much to spoil their appetites, etc.
Anyway, love soups. Love slow cookers, and this is my favorite slow cooker soup recipe.
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1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 pounds boneless pork loin
1/2 cup chopped cilantro
1 tablespoon lime juice
Baked tortilla chips
Diced avocado and lime wedges, optional
- Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.
- Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.