Pork Pozole

2 15 to 16 ounce cans hominy, drained
3 10 ounce cans green enchilada sauce
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 2 1/2 pound boneless pork loin roast, well trimmed
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
serve with: warm flour tortillas and salsa

Mix all ingredients except pork, cilantro and lime juice in a 4 quart or larger slow cooker.

Add pork; spoon hominy mixture over top.

Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork to a cutting board.

Stir cilantro and lime juice into mixture in cooker. Shred pork in bite size pieces; return to cooker.

To serve: Ladle into soup bowls. Serve with or rolled up in, flour tortillas. Accompany with salsa. 6 servings.