| • |
Open both of the 30 oz Cans of Bush Hominy. Drain the can water from the
Hominy and fully wash the Hominy in a draining bowl. Place the Hominy in the
Crock-Pot and add water to cover the Hominy. Turn the Crock-Pot to
High Heat. |
| • |
Open the three cans of Rotel Diced Tomatoes and one can of Old El Paso Chopped
Chilies and add to the Crock-Pot. Stir into the Hominy. |
| • |
Dice Pork Loin into 3/8 inch cubes. |
| • |
Fully cook Pork Loin cubes in a large frying pan. As you are browning
the pork, season with the cumin. |
| • |
Drain grease from the cooked Pork Loin cubes and place into the Crock-Pot
to cook with the Hominy mixture. |
| • |
Open and add one package of French's Taco Mix, stir throughout the mixture.
Add and stir in the de-seeded and diced chili pod. |
| • |
Cover the Crock-Pot and let cook overnight at High Heat. Stir the
Pozole as needed for thorough cooking. |
| • |
Add the second package of French's Taco Mix about 30 minutes before eating
and stir throughout. Lower the Crock-Pot to Low Heat. |