Pozole - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs boneless pork shoulder, cut into 1 inch pieces
2 medium zucchini, cut into 3/4 inch slices
1 medium onion, chopped
1 fresh jalapeno pepper, seeded and minced
2 garlic cloves, minced
3 cups water
2 2/3 cups condensed chicken broth
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 (16 ounce) can hominy, drained and rinsed
grated monterey jack cheese
chopped pickled jalapeno pepper
sliced black olives

Preparation

In a big non-stick skillet, heat the oil.
Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
Transfer pork with a slotted spoon to a 4 quart slow-cooker.
Add zucchini, onion, and jalapeno to the skillet (add more oil in necessary).
Saute about 5 minutes or until the onion is softened.
Add in the garlic, cook and stir for 1 minute.
Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
Cover and cook on LOW for 5-6 hours.
Add in hominy and cook 10 minutes or until well heated.
Ladle into individual bowls; garnish with cheese, peppers, and olives.