Green Chili with Hominy (Posole)

Thaw a fresh pork or ham roast – cook in slow cooker or roast in oven until tender enough to shred.

Add the shredded meat back into the broth it was cooked in, add:

4 cups of water
1 large can of white hominy, drained
5-10 roasted green chilies, to your taste for heat
2 cans Rotel canned tomatoes, drained
Use either a large white onion, chopped, or a large bunch of green onions chopped
1 large bunch of cilantro, cleaned and chopped
1-2 T. of minced garlic
Salt and Pepper to taste

Combine all the ingredients in either the slow cooker or a crock pot; simmer on low until all vegetables are tender.

Contributed by Steve and Tammy M.