1 1/2 lbs boneless pork shoulder, cut into 1-inch pieces
2 15 -oz cans hominy, drained and rinsed
2 c low-sodium chicken broth
1-16oz jar salsa verde
2 poblano chile peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
10- 6-in corn tortillas
1/4 c sour cream
1 romaine lettuce heart, shredded
1 avocado, diced
1. Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker.
2. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
3. Cover and cook on low, 7 hours.
4. Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
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