Slow-Cooker Posole Verde

Ingredients

• 2.5 lb pork shoulder boneless trimmed of fat cut into 1-inch pieces
• 2 teaspoons ground cumin 
• 0.8 teaspoon salt 
• 0.5 teaspoon pepper 
• 1 tablespoon olive oil 
• 0.8 cup chicken broth (from 32-oz carton)
• 56 oz tomatillos whole drained canned
• 3 cups onion chopped
• 4 cloves garlic finely chopped
• 4 oz chilis green chopped canned
• 1 tablespoon sugar 
• 29 oz hominy white rinsed drained canned
• 1 serving cream sour
• 1 serving cilantro leaves fresh chopped
• 1 serving jalapeno sliced
• 1 serving radishes sliced

Equipment

• food processor
• frying pan
• slotted spoon
• slow cooker

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray.
2. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat.
3. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides.
4. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork.
5. Add broth to skillet; cook 1 minute, scraping to loosen brown particles.
6. Pour into slow cooker.
7. Place tomatillos in food processor. Cover; process until smooth.
8. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer.
9. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.