Photo of Slow-Cooker Pork and Hominy Stew by WW

Slow-Cooker Pork and Hominy Stew

4 - 5
PersonalPoints™ per serving
Total Time
4 hr 30 min
20 min
4 hr 10 min
Making this simmered stew in the slow cooker means it’s a hands-off meal except for browning the meat—which we think is essential for great flavour. Stir in the hominy at the very end of cooking to ensure it keeps its chewy texture. This is a wonderfully flavoured stew that you would never think was made in a slow cooker.


Chipotle chili powder

3 tsp(s)

Ground cumin

1½ tsp(s)

Ground coriander

1½ tsp(s)

Table salt

¾ tsp(s)

Uncooked lean trimmed pork loin

1½ pound(s), trimmed and cut into 1 1/2-inch chunks

Canola oil

2 tsp(s)

Uncooked onion(s)

1 large, chopped

Uncooked bell pepper(s)

1 item(s), small, large, orange or yellow, cut into 1-inch pieces

Garlic clove(s)

3 clove(s), large, minced

Dried oregano

1 tsp(s)

Canned chicken broth

14½ oz

Canned diced tomatoes

14½ oz

Whole-grain yellow cornmeal

2 tbsp(s)

Canned hominy

15 oz, white or golden, rinsed and drained


¼ cup(s), chopped

Fresh lime(s)

2 item(s), cut into wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle evenly into 8 bowls; sprinkle with cilantro and serve with lime wedges.
  6. Serving size: (1 cup)