Vee Webber from San Diego, CA says:
This Mexican soup can be as mild or as hot as you want it. Served with hot corn tortillas - by the time you add the condiments it is a combination of soup and salad. By using low sodium/low fat chicken stock it become a heart health dinner.

Prep Time: 20 minutes
Cook Time: seven hours

Ingredients:

• 2 lb. Pork Sirloin Roast (outside fat removed)

• 2 - Boneless Skinless Chicken Breasts

• 2 - med. onions - diced

• 2 - cloves garlic - pressed

• 2 - cans chicken broth (any variety)

• 1/2 head cabbage - shreaded

• 1 can - white hominy

• limes - quartered (for garnish)

• handful of chopped cilantro(for garnish)

• radishes - chopped(for garnish)

• one onion diced(for garnish)

• diced chilies (your preference)

Directions:

Put first five ingredients in crockpot - cook on low six hours. Shread chicken and pork in juices. Add hominy and turn up crockpot to high. Cook one hour. Season to taste with ingredients eight through eleven and serve with hot corn tortillas. Should serve ten.