Ingredients
| 1 | dried pasilla chile (chile negro) |
| 2 | (14.5-ounce) cans chicken broth, divided |
| 1 | pound HORMEL® ALWAYS TENDER® pork tenderloin, cut into 1-inch cubes |
| 1 | pound boneless, skinless chicken breasts, cut into 1-inch cubes |
| 2 | (15-ounce) cans hominy, drained |
| 1 | cup HERDEZ® Salsa Verde |
| 1 | large onion, diced |
| 1 | (4.25-ounce) can diced green chilies |
| 1 | tablespoon ground cumin |
| 2 | teaspoons Mexican oregano |
| 2 | cloves garlic, minced |
| 1 | bay leaf |
| Suggested toppings: Shredded cabbage, sliced radishes, chopped onions, cheese, and chopped cilantro |
Directions
In a small bowl, soak dried chile in enough boiling water to cover 20 to 30 minutes or until softened.
Drain well and remove the stem.
In a food processor, place soaked chile and 1 cup chicken broth. Puree until smooth.
In a slow cooker, pour pureed chile mixture. Add all remaining ingredients.
Cover. Cook on HIGH setting 5 to 6 hours or until meat is very tender.
Remove bay leaf. Garnish servings with suggested toppings.