Pork and Tomatillo Pozole
A quick cabbage slaw makes a tangy, crunchy topping for this soup. Toss together thinly sliced cabbage and radishes with splashes of lime juice and vegetable oil, chopped cilantro, a pinch of sugar, and salt to taste. Let stand while cooking the pozole.
Prepare as directed through Step 3. In a 6- to 7-quart slow cooker, combine pork mixture, tomatillo mixture, stock, hominy and sugar. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If desired, skim off any fat.