Easy Mexican Pozole Soup (Crock Pot) - cooking recipe

Ingredients

1 quart water
2 1/2 lbs boneless pork butt shank steaks, trimmed and cut into 3/4 \" cubes
1 (28 ounce) can stewed tomatoes
1 medium onion, chopped
1 (15 ounce) can white hominy, drained
1 1/4 cups green chilies or 1 1/4 cups red chilies, chopped
1/2 teaspoon dry oregano
2 garlic cloves, crushed
salt and pepper
12 corn tortillas

Preparation

Combine all the ingredients in a 4 quart crock pot and mix thoroughly.
Cover and cook on low 8-9 hours .
Serve hot with warm corn tortillas.