Total Time: 3 hours
Serves: 12
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  • Anaheim or Poblano chiles, fresh
  • 1 lb. boneless pork loin roast
  • 4 cloves garlic, minced
  • 2 (15 ounce) cans hominy, drained
  • 4 cups water
  • 2 tablespoons chili powder
  • Salt to taste
  • 1/2 teaspoon dried oregano
  • Toppings (your choice): diced onion, sliced radish, finely chopped cabbage, chopped cilantro and limes in quarters


  1. In Crockpot or large covered pot, cook pork in water until very tender (4+ hours). While pork is cooking, roast Anaheim chiles over gas flame until skin is charred. Place in plastic bag and let steam for 10 minutes. Peel off skin, cut chiles open and discard seeds and membranes; chop coarsely.
  2. When pork is cooked, remove from liquid and shred the meat, removing excess fat and membranes. Return pork to liquid and add remaining ingredients. Cook for at least an hour more to blend flavors well. Serve in large bowls and let guests add their own toppings.
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