In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired.
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 31 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0.6mg||0 %|
|Sodium 25312.9mg||873 %|
|Potassium 1417.8mg||37 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 32.3g|
|Protein 18.9g||27 %|
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Calories per serving: 244
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