Pork shoulder gets in the slow cooker to make a legendary Mexican dinner

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This wonderful, traditional Mexican soup is rich with pork, aromatic with herbs and garlic, and spicy with those chiles.  Altogether it is a truly fabulous dish that's really worth making if you've never tried it before.  The slow cooker makes it an absolutely breeze to fix in just a few minutes, and then return to just in time for lunch!
If you can't find Ancho chiles, then use a different mild type such as Mulato, with a very small pinch of sugar, as Ancho chiles have a slight natural sweetness.
1 tsp cumin
1 tbsp oregano
1/2 cup Ancho chile
3 bay leaves
1 onion, chopped
6 garlic cloves, chopped finely
50 oz hominy (whole maize kernels, soaked)
2 1/2 lb pork shoulder, diced
4 cups (960 ml) chicken broth/stock
1.  Add all of the ingredients to your slow cooker and stir to combine before cooking on high for 4 hours.  
It really couldn't be easier, could it?  By now, your kitchen should be smelling amazing, and all that's left to do is serve the soup with the traditional accompaniments of lime, cilantro, sliced radish, avocado, shredded cabbage and perhaps a dish of tortilla chips or tostada shells to dip.  Savor every mouthful; by the last spoonful, you'll have resolved to make it again!  
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