|Dried red chilies||3 (Mild Such As New Mexico / Ancho)|
|Pork loin||2 Pound, trimmed of fat and cut into 1 1/2 inch cubes (Center Cut)|
|Skinless boneless chicken breast tenders||1 Pound|
|Chicken broth||4 Cup (64 tbs) (Homemade / Canned)|
|Onion||1 , diced|
|Canned diced green chilies||7 Ounce (1 Can)|
|Canned white hominy||30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)|
|Garlic||7 Clove (35 gm), minced|
|Chili powder||1 Tablespoon|
|Dried oregano||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Chopped scallions||1 Tablespoon (For Garnish)|
|Chopped cilantro||1 Tablespoon (For Garnish)|
|Shredded green cabbage||1 Tablespoon (For Garnish)|
|Shredded radishes||1 Tablespoon (Red Colored, For Garnish)|
|Fresh lime juice||1 Tablespoon (For Garnish)|
1. Remove the stems from the dried chiles, rinse well, and remove the seeds. Soak in hot water to cover for 10 minutes to soften. Drain, discarding the soaking water. Cut the chiles into strips.
2. In a 5-quart electric slow cooker, mix together the pork cubes, whole chicken tenders, broth, onion, green chiles, hominy, garlic, chili powder, oregano, cumin, and salt. Tuck the red chile strips down into the mixture.
3- Cover and cook on the low heat setting about 8 hours.