2 lb lean pork, cubed
1 medium onion, diced
4 cloves garlic crushed
1 tsp ground cayenne pepper (or to taste)
3 to 4 cans hominy, white or yellow
4 cups (2 cans) chicken stock
3 14 oz cans Mexican flavored diced tomatoes
Salt and pepper to taste
Place the first four ingredients into a heavy skillet. Gently cook until onion is transparent and pork has lost its color. Drain off fat, if any. Pour into a slow cooker.
Add remaining ingredients.
Cover the cooker and cook on low for 6 to 8 hours. Serve hot sprinkled with chopped cilantro.