Slow-cooker pork and hominy stew
1
Points®
Total time: 45 hr 30 min • Prep: 20 min • Cook: 45 hr 10 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Chipotle chili powder
3 tsp
Ground cumin
1½ tsp
Ground coriander
1½ tsp
Table salt
¾ tsp
Uncooked lean boneless pork loin roast
1½ pound(s), trimmed and cut into 1 1/2-inch chunks
Canola oil
2 tsp
Uncooked onion
1 large, chopped
Bell pepper
1 item(s), medium, large, orange or yellow, cut into 1-inch pieces
Garlic
3 clove(s), minced
Dried oregano
1 tsp
Chicken broth
14½ fl oz
Canned diced tomatoes
14½ oz
Whole-grain yellow cornmeal
2 Tbsp
Canned hominy
15 oz, white or golden, rinsed and drained
Cilantro
¼ cup(s), chopped
Lime
2 item(s), cutinto wedges
Instructions
1
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
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
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
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
5 Ladle evenly into 8 bowls; sprinkle with cilantro and serve with lime wedges.
6
Serving size: (1 cup)
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