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Ingredients
  • 6 quart slow cooker
  • 2 ½ lbs pork shoulder
  • 2- 30 oz cans white hominy
  • 6 to 7 cups water
  • 1 Tbsp chicken bouillon powder
  • ½ tsp Mexican oregano
  • ½ small onion
  • 2 cloves garlic
  • 1 bay leaf
  • 2 oz Mexican menudo spice mix
  • salt to taste
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