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© Meredith Corporation. All rights reserved. Used with permission.
In 4- to 5-quart slow cooker, combine pork, hominy, onion, green chiles, chile powder, oregano, garlic and cumin. Pour broth over mixture in cooker.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
If using Low, turn cooker to High. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.
To serve, garnish with lime wedges and, if desired, pineapple wedges.