Slow-cooker pork and hominy stew
- Total Time
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 flavor. Stir in the hominy at the very end of cooking to ensure it keeps its chewy texture. This is a wonderfully flavored stew that you would never think was made in a slow cooker.
chipotle chili powder3 tsp
ground cumin1 ½ tsp
ground coriander1 ½ tsp
table salt¾ tsp
uncooked lean only pork loin1 ½ pound(s), trimmed and cut into 1 1/2-inch chunks
canola oil2 tsp
uncooked onion(s)1 large, chopped
uncooked bell pepper(s)1 item(s), medium, large, orange or yellow, cut into 1-inch pieces
garlic clove(s)3 medium clove(s), minced
dried oregano1 tsp
canned chicken broth14 ½ oz
canned diced tomatoes14 ½ oz
whole-grain yellow cornmeal2 Tbsp
canned hominy15 oz, white or golden, rinsed and drained
cilantro¼ cup(s), chopped
fresh lime(s)2 item(s), cutinto 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.
- Serving size: (1 cup)