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© Meredith Corporation. All rights reserved. Used with permission.
In a 3-1/2- or 4-quart slow cooker, combine hominy, tomatoes, enchilada sauce, onion, garlic and cumin. Add meat; spoon hominy mixture over meat. Cover and cook on High for 2 to 2 1/2 hours.
Remove meat to a cutting board. Stir cilantro and lime juice into the mixture in the slow cooker. Coarsely chop the meat; return to the cooker and stir to combine.
Serve topped with avocado. Pass tortilla chips. If desired, garnish with additional cilantro, sour cream and/or lime wedges.