Pork Pozole

1 can (15 ounces) yellow or white hominy, drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1 can (10 ounces) mild green enchilada sauce
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1-1/2 pounds boneless pork loin
1/2 cup chopped cilantro
1 tablespoon lime juice
Baked tortilla chips
Diced avocado and lime wedges, optional

Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well.

Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too. Makes 6 servings