Slow-cooker pork and hominy stew
Chipotle chili powder
Uncooked lean only pork loin
1½ pound(s), trimmed and cut into 1 1/2-inch chunks
1 large, chopped
Uncooked bell pepper(s)
1 item(s), medium, large, orange or yellow, cut into 1-inch pieces
3 clove(s), medium, minced
Canned chicken broth
Canned diced tomatoes
Whole-grain yellow cornmeal
15 oz, white or golden, rinsed and drained
¼ cup(s), chopped
2 item(s), cut into wedges
- Stir together 1 teaspoon chile powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt in cup; rub pork all over with spice mixture.
- Spray large skillet with nonstick spray and set over medium- high heat. Add half of pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining pork, spraying skillet again with nonstick spray.
- Reduce heat to medium and add oil to same skillet. Add onion and bell pepper; cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, oregano, remaining 2 teaspoons chile powder, remaining 1 teaspoon cumin, and remaining 1 teaspoon coriander. Cook, stirring, just until fragrant, about 30 seconds. Add broth and bring to boil, stirring to scrape up browned bits from bottom of pan.
- Add vegetable mixture to slow cooker; stir in tomatoes. Cover and cook until pork is fork-tender, 4–5 hours on High or 8–10 hours on Low. Gradually stir in cornmeal, then hominy, during last 15 minutes of cooking time. Stir in remaining 1/4 teaspoon salt.
- Ladle evenly into 8 bowls; sprinkle with cilantro and serve with lime wedges.
- Serving size: (1 cup)