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1. Trim fat from meat; cut meat into 1-inch pieces. In a medium bowl toss meat with cumin. In a large skillet brown pork, half at a time, in hot oil; drain off fat.
2. Line a 3-1/2- or 4-quart slow cooker with slow cooker liner. In the cooker combine pork, navy beans, and hominy. In a large bowl combine salsa and the water. Pour over pork mixture.
3. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with lime wedges.