Instructions
In a 6 quart slow cooker, add pork, onion, bell peppers, garlic, tomatoes, tomato sauce, hominy, 2 tablespoons cilantro, chili powder, tequila,
and cumin seeds; mix well. Cover cooking on low 8 to 10 hours, or on high 4 to 5o hours, until pork and vegetables are tender. Twenty minutes before the cooking time is up, slowly stir cornmeal and lime
zest into the pot. Turn heat to high and cook until thickened, about 15 minutes. Stir in remaining cilantro. Garnish with lime wedges and serve.
Nutritional information per serving (1 3/4 cups):
305 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 885 mg Sod, 36 g Carb, 8 g Fib, 27 g Prot, 102 mg Calc. Light points: 6
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