1 1/2 - 2 pounds boneless pork cut into 1-inch cubes
2 tablespoons oil
1 large onion cut into rings
1-15 1/2 ounce can yellow hominy, drained
1 can 14 1/2 ounces diced tomatoes, undrained
1 4 ounce can chopped green chilies
4 cups low sodium chicken broth
2 tablespoons green or red chili powder
1 teaspoon chopped dried garlic
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
in a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender. Transfer to a slow cooker. Add all remaining ingredients and cover. Cook on low for 6 hours or until meat is tender.
Top with cheese, sour cream, salsa and sliced avocado. Enjoy!