Instructions: 1. Warm half the olive oil in a non-stick skillet coated with cooking spray. Saute the onion over moderate heat for 5 minutes or until lightly browned. Add the garlic and stir to mix. Transfer to the crockery insert of a slow cooker.

2. (See the tips section). In a plastic shaker bag, mix together the flour, salt, mustard, oregano, cumin, cayenne and black pepper. Toss the pork cubes in this seasoning mixture until evenly coated. All of the flour mixture will be used by the pork.

3. Heat the remaining oil in the skillet. Empty the contents of the shaker bag carefully into the skillet. Saute the pork until the cumin is very aromatic and the pork is golden brown and getting crusty. You may need a little more oil to accomplish this.

4. Add the chiles and toss to mix. Add some the broth to the skillet and deglaze. Bring the mixture to a boil and let boil 1 minute.

5. Transfer the contents of the skillet to the crockpot. Stir in the drained hominy. Add the options if using. Cook, covered, until pork is tender: HIGH 4-5 hours; LOW 8-10 hrs. (See tips)

6. Taste the stew and adjust for salt and pepper. A little sugar may be needed to enhance the chiles. Stir in the cilantro. Serve in a shallow wide bowl (pasta plate) with corn bread. Also good with warm corn tortillas. Accompaniment: salad of shredded iceberg lettuce and thinly sliced tomatoes.

TIPS:
* Ingredients were measured and weighed so that others could replicate it.

* The recipe has enough liquid and flour to create the stew. Caution: if the lid allows too much steam to escape, the pot can run dry. Peek through the lid occasionally. Add water quickly when needed.

* The flour coating is all thats needed for a slow cooker with that amount of liquid. It is enough to coat 1/2-inch to 3/4-inch pieces of pork for the listed weight. Additional flour might make the sauce chalky.

* Try this with partially thawed boneless pork top loin chops. They cut easily. The meat is moist and tender, too, because we cant overcook while browning.

VARIATIONS:
* Make it a vegetarian side dish by replacing or omitting all meat.

* Can be thinned and served as a soup; add a salsa fresca directly to the soup before serving.

Description: "Home cooking: a mildly spiced stew with lots of sauce; serve with cornbread"

NOTES : Pozole or Posole is a long simmering pork and hominy stew. Often a combination of smoky anchos and acidic California chiles are rehydrated and ground into a paste. This version is milder. The flavors come mostly from cumin and green chiles sweetened by roasting. Its the cumin that will scent the house. (We have not tested the 8 to 10 hours setting on the crockpot.) This makes enough for 2 or 3 servings with accompaniments.

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