Slow Cooker Pork Pozole Verde

You’ve never had beer-braised pork this healthy before.

Ingreadient

• 12 oz. beer
• 1 Tbsp. low-sodium chicken bouillon base (we used Better Than Bouillon)
• 2 tsp. ground cumin
• kosher salt
• pepper
• 12 oz. tomatillos, cut into 1/2-in. pieces
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 4-oz. can roasted diced green chiles, drained
• 1 lb. boneless pork butt or shoulder, very well trimmed, cut into 4-in. pieces
• 1 c. fresh cilantro, plus more for serving
• 1 28-oz. can hominy, rinsed
• 1/4 c. fresh lime juice
• avocado, for serving
• radishes, for serving

Direction

1. In 5- to 6-qt. slow cooker, combine beer, bouillon base, cumin, 2 cups water, 1/4 tsp. salt, and 1/2 tsp. pepper.
2. Add tomatillos, garlic, onion, chiles, pork, and cilantro and mix to combine. Cook, covered, until pork is tender and easily pulled apart, 5 to 6 hr. on High or 7 to 8 hr. on Low.
3. Remove and discard cilantro; then, using 2 forks, break pork into smaller pieces. Add hominy and cook, covered, until tender, 3 to 4 min. Stir in lime juice and serve with cilantro, avocado, and radishes if desired.