2 lbs boneless pork shoulder roast, chopped
2 Tbsp olive oil
2 C white onion, chopped
1 C carrots, chopped
1 Tbsp ground cumin
2 tsp kosher salt
1/2 tsp ground red pepper
1 tsp freshly ground black pepper
5 cloves garlic, coarsely chopped
3 15.5 oz. cans hominy, drained and rinsed
1 28 oz. can crushed tomatoes
4 C unsalted chicken stock, divided
2 dried ancho chiles
lime wedges, garnish
sliced radishes, garnish
fresh cilantro, garnish
In a large skillet over medium-high heat, add oil and sauté pork for 6 minutes.
Place pork in a 7 qt. crock pot.
Add onion, carrots, cumin, salt, red and black pepper, garlic, hominy, tomatoes, and 2 C stock, to crock pot with pork.
Microwave remaining 2 C stock, on high, for 3 minutes, or until boiling.
Add dried chiles. Let stand for 10 minutes. Remove and discard tops of chiles.
Process broth and chiles in a blender until smooth.
Stir chile mixture into pork mixture.
Cook on low for 7 to 8 hours, or until pork is very tender.
Serve with lime wedges and radishes.