2 (28-oz) cans white hominy (pozole) rinsed & drained
1 can Rotel tomatoes
1 can green enchilada sauce
32 ozs chicken broth
1 teaspoon dried oregano crushed
1 teaspoon dried cilantro crushed
2 (17-oz) pkg Hormel Beef or Pork Roast Au Jus thawed
1 large onion diced
4 cloves garlic minced
2 tbsp olive oil
2 limes quartered lengthwise
fresh cilantro snipped or chopped
Mexican or cheddar cheese grated or crumbled
Sauté onion & garlic in olive oil till clear and limp. Add remaining ingredients except lime & garnishes.
Cover and simmer in crockpot on low for several hours.
Optional: Simmer on stovetop, covered, for 30 minutes or longer.
Serve with a squeeze of fresh lime juice, grated or crumbled cheese, cilantro & other toppings.
Serve with fresh fruit salad and red wine or dark beer.