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Some good recipes.

Slow Cooker Posole

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Source: Adapted from a news clipping my Grandma found in The Hutchinson News, circa December 1984.

Servings: Serves about 6-8 people (Around 3 quarts).

Prep Time: 5 minutes

Instructions:

To a 5-6 quart slow cooker, add the water and the ham hocks. Kick it to high, cover, and let 'er rip for 3 hours. At the end of 3 hours, take out the hunk o' meat and add the salt, Mexican oregano, cumin, black pepper, ancho chiles, garlic, and onion to the water. Turn the slow cooker to low, cover, and continue to simmer on low for 3 more hours. Meanwhile, when the pork hock is cool enough to handle, strip the meat from it, chop it up into regular-sized pieces and reserve it to add back to the soup. After the 3 hours on low have elapsed, fish the chiles out of the broth and add them to a blender with a half cup of the broth from the crock pot. Blend until smooth (about a minute or so) and add back to the crock, along with the meat from the ham hock. Dump in your cans of hominy, lid back up, and let it all warm up for another 20-30 minutes before serving.