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"Throughout the day yesterday, whenever I walked into the house I was greeted with a wonderful smell: toasty corn, chili powder, pork and onions. If you don&amp;#039;t think you like hominy, skip the cans and try dried hominy. It&amp;#039;s less squeaky, less soapy, and tastes more like toasty corn.   This is another of those throw-it-together-in-the-morning dishes, adapted from Not Your Mother&amp;#039;s Slow Cooker:   Like most of the slow-cooker recipes I make, this starts with meat browning in a skillet: 2 pounds pork butt, cut into bite-size pieces and seasoned with salt and pepper. It took 3 batches to get it all browned, about 15 minutes total.  While the pork browned, I loaded up the slow-cooker: 2 cups dried hominy that I had soaked overnight, 1/2 chopped onion, a 7-ounce can diced green chiles, 1 tablespoon chile powder, 2 teaspoons dried oregano, 1/2 teaspoon cumin and 1 teaspoon salt. As the pork finished browning, I added it, too. Then I deglazed the pan with a bit of water and added it, along with 6 cups water, to the slow cooker. Cooked on high for 6 hours and then served with warmed tortillas, lime wedges, shredded cheese and diced avocado.   More pork:  8 Simple Slow-Cooker Pork Recipes \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48503/slow-cooker-monday-pork-hominy-stew-90/>