• Sprinkle pork with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork for 5 minutes, stirring often, in batches, or until browned. Remove pork to slow cooker.

  • Add carrots and onions to skillet and sprinkle with 1/4 teaspoon each salt and pepper; cook for 5 minutes, stirring often. Stir in flour, chili powder, oregano and garlic; cook 1 minute then remove to slow cooker. Add broth to skillet and bring to a boil; pour into slow cooker. Cover; cook on HIGH for 4-1/2 hours or LOW for 6-1/2 hours.

  • When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 teaspoon cilantro and 1/4 cup water. Remove cover; stir in hominy, lime juice and 2 tablespoons cilantro. Dollop corn muffin mixture on top. Place cotton dish towel over slow cooker bowl then top with cover; cook for remaining cook time or until top is firm.

Nutrition Facts

455 calories; 17 g total fat; 159 mg cholesterol; 960 mg sodium. 38 g carbohydrates; 37 g protein;