Pork and Tomatillo Pozole
Pozole is a traditional Mexican soup thickened with hominy. This version, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, only gets better the next day, so keep extra slaw around for round two.
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.