If you can’t find hominy, swap in white or kidney beans.
- 2 tablespoons vegetable oil, divided
- Coarse salt
- 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 4 cups chicken broth, divided
- 2 cans (15 ounces) hominy, drained and rinsed
- Diced avocado and lime wedges, for serving
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.