Posole

1 tablespoon canola oil

2 (1-pound) pork tenderloins, cut into 1 1/2-inch pieces

4 cups fat-free, lower-sodium chicken broth

1 2/3 cups chopped onion (about 1 medium)

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

1/8 teaspoon crushed red pepper

4 large garlic cloves, minced

2 (15.5-ounce) cans white hominy, rinsed and drained

2 (4.5-ounce) cans chopped green chiles, undrained

1 cup packaged angel hair slaw

1/2 cup thinly sliced radishes (4 radishes)

1/2 cup diced peeled avocado

2 limes, each cut into 4 wedges (optional)



1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan. Cook 8 minutes, browning on all sides.



2. Combine pork, broth, and next 9 ingredients (through chiles) in a 5-quart electric slow cooker. Cover and cook on LOW for 8 hours. Ladle posole into bowls; top with slaw, radishes, and avocado. Serve with lime wedges, if desired.



Oxmoor House