Slow-Cooker Pork and Hominy Stew

By mschweickert

Ingredients

• 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
• 2 15 -ounce cans hominy, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 16 -ounce jar salsa verde
• 2 poblano chile peppers, seeded and chopped
• 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
• 10 6 -inch corn tortillas
• 1/4 cup sour cream
• 1 romaine lettuce heart, shredded
• 1 avocado, diced

Preparation

Step 1

Directions

Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.

Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

Photograph by Ryan Dausch

Recipe courtesy of Food Network Magazine

CATEGORIES:

Pork

Stew

Slow Cooker

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